SALMON WITH LEMON, CAPERS AND ROSEMARY

Salmon with Lemon, Capers and Rosemary image

Provided by Giada De Laurentiis

Time 20m

Yield 4 servings

Number Of Ingredients 9

Previous Next

4 4-ounce skinless salmon fillets, about 1 inch thick
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
4 lemon slices
4 tablespoons lemon juice (from 1 large lemon)
8 tablespoons Marsala wine
4 teaspoons capers, drained and rinsed
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

Steps:

Put each salmon fillet on a piece of foil large enough to fold over and seal. Brush the salmon on both sides with olive oil; season with 1/2 teaspoon each salt and pepper, and the rosemary. Top each fillet with 1 lemon slice, 1 tablespoon lemon juice, 2 tablespoons wine and 1 teaspoon capers. Wrap the salmon tightly in the foil packets.
Put the foil packets on the hot grill pan or grill rack and cook until medium, 8 to 10 minutes. Transfer the foil packets to plates or shallow bowls and serve, letting everyone open the foil.