Ingredients
24 ounces, weight Salmon, Cut Into 4 Pieces
1/4 cups Olive Oil
1/2 teaspoons Salt
1/2 teaspoons Pepper
1 Tablespoon Fresh Rosemary, Minced
4 slices Lemon
1/4 cups Lemon Juice
1/4 cups White Wine
4 teaspoons Capers
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Lever-press citrus juicer — maximum juice, no seeds
Adjustable stand — hold cookbook or tablet at eye level while cooking
Simple wooden reamer — squeeze lemons and limes by hand
Long oval pan with rack — poach whole salmon, trout
Dwarf Meyer lemon tree — sweet lemons year-round indoors
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Lever-press citrus juicer — maximum juice, no seeds
Adjustable stand — hold cookbook or tablet at eye level while cooking
Simple wooden reamer — squeeze lemons and limes by hand
Long oval pan with rack — poach whole salmon, trout
Dwarf Meyer lemon tree — sweet lemons year-round indoors
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Place salmon on individual squares of foil (large enough to wrap them in) and fold up sides to create a little bowl for each. Coat top and bottom of salmon fillets with olive oil and sprinkle with salt, pepper, and rosemary. Top the each piece of salmon with a slice of lemon, 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 over medium-high heat. Place the foil packets on the hot grill and cook for 8 to 10 minutes for a 1-inch thick piece of salmon. Or place them in the oven at 375 degrees F for 25 minutes. Serve in the foil packets.