Salmon With Lemon, Capers & Rosemary
Recipe: #9001
April 15, 2013
Categories: Salmon, Lemon, Italian, July 4th, Labor Day, Grilling (Outdoor) Heart Healthy, High Protein, No Eggs, Wine, Open Fire, Italian Dinner, Salmon Dinner, more
"Giada De Laurentiis. Looks to be a grill friendly version of Piccata using salmon. I haven't tried this yet, but I will when I get a chance."
Ingredients
Nutritional
- Serving Size: 1 (653.9 g)
- Calories 494.4
- Total Fat - 25.6 g
- Saturated Fat - 3.7 g
- Cholesterol - 93.5 mg
- Sodium - 165.7 mg
- Total Carbohydrate - 41.1 g
- Dietary Fiber - 12.4 g
- Sugars - 10.9 g
- Protein - 38.6 g
- Calcium - 138.5 mg
- Iron - 4.3 mg
- Vitamin C - 232.1 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Brush top and bottom of salmon fillets with olive oil and sprinkle with seasonings.
Step 2
Make pieces of foil big enough to fold over each piece of fish.
Step 3
Put salmon on the foil and top with the lemon, lemon juice, 2 tbsp. of wine, and a tsp. of capers. Fold the foil over and crimp it closed.
Step 4
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Step 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, being careful not to burn yourself with steam when you open them.
Tips
- 4 pieces of aluminum foil
- Outdoor cooking recipe for camp, gas grill or charcoal grill.