Salmon with Lemon, Capers and RosemaryFeatured by Brander Vineyard in the Gold Wine Club.
4 6-ounce Salmon Fillets
1/2 Cup Extra-Virgin Olive Oil
1/2 Teaspoon Salt
1/2 Teaspoon freshly ground Black Pepper
1/2 Teaspoon minced fresh Rosemary leaves
8 Lemon slices (about 1 Lemon)
1/2 Cup white wine
4 Teaspoons Capers
4 pieces of Aluminum Foil
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 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 with a glass of Brander 2007 Sauvignon Blanc. Enjoy!