Salmon with lemon, capers and rosemary, baked in foil – A detailed recipe for cooking. Share with friends: 
Photo of the dish: Can Okada Time: 20 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 440 gr. (4 servings of 110 g each) skinless salmon filet, thick about 2.5 cm
- 1/4 Art. extra virgin olive oil
- Sea salt and freshly ground black pepper
- 1 tbsp. l chopped fresh rosemary leaves
- 4 slices of lemon
- 4 tbsp. l lemon juice (from about 1 large lemon)
- 8 tbsp. l Marsala fortified table red wine
- 4 tsp capers washed
Recipes with similar ingredients: salmon, capers, red wine, lemon, lemon juice, rosemary
Recipe preparation:
- Heat a frying pan over medium heat or preheat a gas or charcoal grill.
- Put each piece of salmon on a piece of foil enough big to wrap the fish completely. Grease the fish with olive oil on both sides, season 1/2 tsp. salt and pepper sprinkle with rosemary. For each piece of fish put 1 slice lemon, pour 1 tbsp. l lemon juice and 2 tbsp. l the fault sprinkle 1 tsp. capers. Wrap tightly with foil.
- Foil envelopes on the grill cook for 8-10 minutes until half cooked. Put the fish in foil on plate or in a small bowl and serve. Let every man will expand the envelope.
