Salmon with Lemon, Capers and Rosemary

Ingredients

• 4 teaspoons capers drained and rinsed
• 1 tablespoon rosemary leaves fresh minced
• 4 servings charcoal grill 
• 4 servings kosher salt and pepper black freshly ground
• 4 slices optional: lemon 
• 4 tablespoons juice of lemon from 1 large lemon
• 8 tablespoons marsala wine 
• 0.3 cup olive oil extra-virgin
• 16 ounce salmon fillet skinless

Equipment

• bowl
• grill
• aluminum foil
• grill pan

Directions

1. Put each salmon fillet on a piece of foil large enough to fold over and seal.
2. Brush the salmon on both sides with olive oil; season with 1/2 teaspoon each salt and pepper, and the rosemary. Top each fillet with 1 lemon slice, 1 tablespoon lemon juice, 2 tablespoons wine and 1 teaspoon capers. Wrap the salmon tightly in the foil packets.
3. Put the foil packets on the hot grill pan or grill rack and cook until medium, 8 to 10 minutes.
4. Transfer the foil packets to plates or shallow bowls and serve, letting everyone open the foil.
5. Photograph by Kana Okada