Salmon With Lemon Capers And Rosemary - cooking recipe

Ingredients

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

Preparation

Brush top and bottom 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 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.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
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.