|Giada's Salmon with Lemon, Capers and Rosemary|
NOTE: This is a scheduled post...took the weekend off and barely touched the computer! Hope everyone had a wonderful Easter!
Had this not been so "lemon-y" we would have loved this.
Not sure if we did something wrong, but this was a little too much lemon for us...and the female half loves lemon-y things! Don't get us wrong, it was still very tasty and we will make this again, but with less lemon. We found this recipe on Giada De Laurentiis' page on Foodnetwork.com. It looked simple and easy to prepare...and we just so happened to have fresh rosemary available!
Fresh rosemary isn't something we have all the time. It's available, but it's very expensive and we both don't have green thumbs! The lemon seemed to overpower the rosemary and capers. The next time we make this, we'll probably use just one lemon slice for each fish and skip the addition of lemon juice.
We're positive this recipe would work well with our favorite Opah fish too :-)
Serves 2 (on a Pure Protein Day, if we were eating this with brown rice or quinoa, this would have served 4)
Prep Time: 10 minutes
Cook Time: 8 minutes (our fillets were about 3/4" thick)
4 - 6 oz. salmon fillets (we actually had 2 at 6 oz. and the other 2 were smaller)
olive oil (optional, we didn't use any, but if you want to, brush oil lightly on both side of fish while seasoning fillets)
1/2 t. kosher salt
1/2 t. black pepper
1 T. minced fresh rosemary leaves (we would use 1/2 T. if you're using dried)
8 lemon slices (next time using just one slice per fillet)
1/4 c. lemon juice (that's 1 T. each fillet, next time using just 1 t. each fillet or just the lemon slices)
1/2 c. Marsala wine (or dry white wine)
4 t. capers
4 pieces of aluminum foil (we used 3 since we wrapped our two smaller pieces in one foil)
Rinse and pat dry fillets. Preheat your grill or grill pan - we used a grill pan over medium high heat. Season with salt, pepper and rosemary (and olive oil if you are using it). Place salmon fillets on foil pieces large enough to fold and seal tightly (ours came out so so, we used to be good at this since we've made foil packet dinners in our crock pot - we're rusty). Top each fillet with 2 lemon slices (or 1), 1 T. lemon juice (or less if you don't want your fish too lemon-y), 2 T. Marsala wine and 1 t. capers. Fold each packet tightly. Place foil packets on grill pan and cook for approximately 8 minutes. If your fillets are thicker, you'll want to cook them 10 minutes for every inch. Carefully open packets when done and serve in the packet with the juices.
Besides the strong lemon flavor, this was a great, light and easy dinner.