Salmon with Lemon, Capers and Rosemary

Name: Salmon with Lemon, Capers and Rosemary
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 4 teaspoons capers, drained and rinsed; 1 Tbsp minced fresh rosemary leaves; 1 medium Place a grill pan over -high heat or preheat a gas or charcoal grill; 4 servings Kosher salt and freshly ground black pepper; 4 slices lemon slices; 4 Tbsps lemon juice (from 1 large lemon); 8 Tbsps Marsala wine; 59 milliliters extra-virgin olive oil; 454 grams skinless salmon fillets, about 1 inch thick

You can never have too many main course recipes, so give Salmon with Lemon, Capers and Rosemary From preparation to the plate, this recipe takes around 20 minutes. A mixture of lemon, rosemary leaves, charcoal grill, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Put each salmon fillet on a piece of foil large enough to fold over and seal.

Ingredients you will need

Salmon Fillets

Equipment you will use

Aluminum Foil

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.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

Rosemary

Capers

Salmon

Lemon

Wine

Wrap

Equipment you will use

Aluminum Foil

Put the foil packets on the hot grill pan or grill rack and cook until medium, 8 to 10 minutes.

Equipment you will use

Grill Pan

Grill

Aluminum Foil

Transfer the foil packets to plates or shallow bowls and serve, letting everyone open the foil.

Equipment you will use

Bowl

Aluminum Foil

Photograph by Kana Okada

Equipment

Ingredients

Servings:

4teaspoons

capers, drained and rinsed 1Tbsp

minced fresh rosemary leaves 1medium

Place a grill pan over -high heat or preheat a gas or charcoal grill 4servings

Kosher salt and freshly ground black pepper 4slices

lemon slices 4Tbsps

lemon juice (from 1 large lemon)8Tbsps

Marsala wine 59milliliters

extra-virgin olive oil 454grams

skinless salmon fillets, about 1 inch thick

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.