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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Salmon with Lemon, Capers and Rosemary Recipe

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This recipe for Salmon with Lemon, Capers and Rosemary is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 6oz salmon filets
1/4 cup extra virgin olive oil
1/2 tsp salt
1/2 tsp freshly ground pepper
1 tbs minced fresh rosemary leaves
8 lemons slices (about 2 lemons)
1/4 cup lemon juice
1/2 cup marsala or white wine
4 tsp capers
Directions:
Directions:
Brush top and bottom of salmon filets with EVOO and season with salt, pepper and rosemary. Place each piece of seasoned salmon on a piece of aluminum foil large enough to fold over and seal. Top each piece of salmon with 2 lemon slices, 1 tbsp. lemon juice, 2 tbsp. wine and 1 tsp capers. Wrap up tightly in foil packets. Place a grill pan over medium heat or preheat gas or charcoal grill. Place foil packets on the hot grill and cook for 10 minutes for a 1 inch thick piece of salmon. Serve in foil packets because this sauce is to die for!!
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
While my pal Tom Handy was in between jobs he watched a lot of Food Network. He made this for me when I was visiting him and Gordon in Florida. Nothing like good friends who cook for you while you lie by their pool!!

 

 

 

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