Friday, May 11, 2012



Its been awhile.  Life is topsy turvey and i'm finally back in my own place.  Now i need a stove/oven and a fridge, and THEN i'll be back in business making food and posting more often.  However, I went home and made salmon at mom's house tonight, and photographed most of it....

Get your cast of characters out - salmon, lemons, oil, pepper, salt, rosemary, wine, lemon juice, and capers, if you have them.  I didn't have capers, plus i don't care for olives, so I didn't substitute them in.

 Open up your salmon, place on foil, brush both sides with olive oil, and salt and pepper them.  Add rosemary.

Place lemon slices on top of your fish.  Forget to rotate photos as well ;)

Splash some lemon juice and white wine around the fish in the foil.

 Wrap the foil around the fish, seal (better than i did please!) and grill.  Put the grill on medium high heat and grill for about 10 minutes.  My father did the grilling hence the lack of photos of said event.

The salmon was really good, rather lemony, but i put out lemon slices for others to squeeze on to the fish if they wanted more lemon.

Very good recipe, the main part of the meal was prep.

8 (6-ounce) salmon fillets
1/2 cup extra-virgin olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons 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)
8 pieces of aluminum foil

Brush both sides 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, 1/2 tablespoon of lemon juice, and 1 tablespoon of wine. Wrap up salmon tightly in the foil packets.

Preheat a gas or charcoal grill to medium-high. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

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