Salmon with Lemon, Capers and Rosemary

• 4 4 -ounce skinless salmon fillets, about 1 inch thick
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 tablespoon minced fresh rosemary leaves
• 4 lemon slices
• 4 tablespoons lemon juice (from 1 large lemon)
• 8 tablespoons Marsala wine
• 4 teaspoons capers, drained and rinsed
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

1. Put each salmon fillet on a piece of foil large enough to fold over and seal.
2. Brush the salmon on both sides with olive oil; season with 1/2 teaspoon each salt and pepper, and the rosemary.
3. Top each fillet with 1 lemon slice, 1 tablespoon lemon juice, 2 tablespoons wine and 1 teaspoon capers.
4. Wrap the salmon tightly in the foil packets.
5. Put the foil packets on the hot grill pan or grill rack and cook until medium, 8 to 10 minutes.
6. Transfer the foil packets to plates or shallow bowls and serve, letting everyone open the foil.
7. Photograph by Kana Okada

salmon, extravirgin olive oil, kosher salt, rosemary, lemon slices, lemon juice, marsala wine, capers, place a grill

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/salmon-with-lemon-capers-and-rosemary.html (may not work)