Salmon With Lemon Capers And Rosemary

• 4 (6 ounce) salmon fillets
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon minced fresh rosemary leaf
• 8 lemon slices (about 2 lemons)
• 1/4 cup lemon juice (about 1 lemon)
• 1/2 cup marsala wine (or white wine)
• 4 teaspoons capers
• 4 pieces aluminum foil

1. Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary.
2. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal.
3. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.
4. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
5. 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.

salmon fillets, extra virgin olive oil, salt, fresh ground black pepper, rosemary leaf, lemon, lemon juice, marsala wine, capers, aluminum foil

Taken from www.food.com/recipe/salmon-with-lemon-capers-and-rosemary-173426 (may not work)