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Salmon with Lemon, Capers, and Rosemary Recipe

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

Contributor:  
Contributor:  
Linda Dickinson

Category:
Category:

Ingredients:  
Ingredients:  
4 6 oz. salmon fillets
1/4 cup extra-virgin olive oil
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 T minced fresh rosemary leaves
8 lemon slices (about 2 lemons)
1/4 cup lemon juice (about 1 lemon)
1/2 cup Marsala wine (or white wine)
4 tsp. capers
4 pieces of aluminum foil

Directions:
Directions:
Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top each piece of salmon with 2 lemon slices, 1 T of lemon juice, 2 T of wine, and a tsp. of capers. Wrap up salmon tightly in the foil packets.

Place a grill pan over medium heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for about 10 minutes for a 1-inch thick piece of salmon. Be sure to pull off the grill early at a temp no more than 130. If the fish still looks somewhat uncooked in the center this is good - it will continue to cook once removed from the heat.

Serve in the foil packets.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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