Many of the recipes I post out here take some time to prepare, cook or both. As many of us (myself included) do quite a bit of work night cooking, I have decided to occasionally highlight those quick recipes on Wednesdays.
A quick dinner on the grill does not mean hot dogs.
Oh yeah, definitely not hot dogs.
Creating foil packets is a great way to cook more delicate items on the grill.
Getting hot.
Open it up to a great piece of salmon.
Go make this tonight!
Salmon with Lemon, Capers, and Rosemary
Prep Time: 20 M | Cook Time: 10 M | Servings: 2 servings (Scaled) | Difficulty: Easy
Ingredients:
2 (6-ounce) salmon fillets
1/8 cup extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 tablespoon minced fresh rosemary leaves
4 lemon slices (about 2 lemons)
1/8 cup lemon juice (about 1 lemon)
1/4 cup Marsala wine (or white wine)
2 teaspoons capers
2 pieces of aluminum foil
Directions:
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. Serve in the foil packets.
Per Serving: Calories: 377; Total Fat: 25 grams; Saturated Fat: 4 grams; Protein: 34 grams; Total carbohydrates: 2 grams; Sugar: 1 grams Fiber: 0 grams; Cholesterol: 94 milligrams; Sodium: 451 milligrams
Rantings of an Amateur Chef 
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