"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Salmon with Lemon, Capers and Rosemary Recipe

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This recipe for Salmon with Lemon, Capers and Rosemary, by , is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patti Huschle
Added: Monday, November 5, 2007

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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