Time: 20 min.
Complexity: easily
Servings: 4

Salmon with lemon, capers and rosemary, baked in foil - a detailed recipe.

Ingredients:

• 440 g (4 servings of 110 g) skinless salmon fillet, approximately 2.5 cm thick.
• 1/4 cup extra virgin olive oil
• Sea salt and freshly ground black pepper
• 1 tbsp chopped fresh rosemary leaves
• 4 slices of lemon
• 4 tbsp lemon juice (from about 1 large lemon)
• 8 tbsp. fortified table red wine Marsala
• 4 tsp capers, washed

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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salmon, capers, red wine, lemon, lemon juice, rosemary

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Preparation:

Step 1
• Preheat a grill pan over medium-high heat, or preheat a gas or charcoal grill.
Step 2
• Place each salmon piece on a piece of foil large enough to completely wrap the fish. Brush both sides with olive oil, season with 1/2 teaspoon each of salt and pepper, and sprinkle with rosemary.
  
  Place 1 slice of lemon on each piece of fish, pour over 1 tbsp of lemon juice and 2 tbsp of wine, sprinkle with 1 tsp. capersWrap tightly in foil.
Step 3
• Place the foil packets on the preheated grill and cook for 8-10 minutes, or until half-done. Transfer the foil-wrapped fish to a plate or shallow bowl and serve. Let everyone unwrap the packets.

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