When Giada made this on her show, it looked so simple, and yet so flavorful. Lemon, capers, and rosemary are all very powerful flavors that, as I learned, marry well. I also realized that this dish is both onion and garlic-free (thought of you, Gina!) — that’s rare for me, and Giada!
Salmon with Lemon, Capers, and Rosemary barely adapted from Giada De Laurentiis
4 (6-ounce) salmon fillets
2 Tbsp extra-virgin olive oil
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 Tbsp minced fresh rosemary leaves
8 lemon slices (about 1 lemons)
1/4 cup lemon juice (about 1 lemon)
1/4 cup dry white wine
4 tsp 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 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. Or, preheat oven to 400 F and bake 12-15 minutes, or until flaky. Yield: 4 servings.
Nutrition Information (per serving): 375 calories; 21.8 g. fat; 105 mg. cholesterol; 455 mg. sodium; 1.8 g. carbohydrate; 0 g. fiber; 36 g. protein
Result: If you love salmon, this is a quick & easy dish that is perfect for any season. You can adapt and of the ingredients and even use a different fish of choice — I bet halibut or perch would be great! Don’t be scared off by the fat grams in this recipe — they are all mono and polyunsaturated fats that are great for you. Enjoy!
A very short post today. My friends are still sleeping (go figure, I’m the first one up…always!) and I have a scary long list of things to get done today. Classes start Wednesday and this week is jam-packed with meetings at the college and luncheon presentations for the business. Therefore, my workout and cooking schedule is going to be challenged a bit and I’m going to have to improvise some.
Weekly Menu: September 18th-22nd
- Sunday: Orange Pan-Glazed Tempeh
- Monday: probably a boxed lunch during the meeting at the college
- Tuesday: Food Network’s Broccoli Cheddar Soup
- Wednesday: Classes start at 5:30pm — leftovers?
- Thursday: Heading to Chicago – hopefully back in time for dinner by Ma Prevention
Next week will be back to “usual” — usual for classes, that is. Mondays and Wednesdays will be my nights teaching (Tuesday and Thursday are day-time classes). Somewhat unfortunately, they moved class times to 5:30 vs. 6pm so it makes it a bit more difficult to get in dinner between work and class. We’ll figure it out!
Question: Have you ever had tempeh before?