Lemon and Caper Salmon En Papillote

HAPPY NEW YEAR!!!  You know what it’s time for…resolutions.  After eating nothing but rich sweets made mouthwateringly delicious by sugar and butter, it’s definitely time to get into some healthier eating habits.  I don’t know about you, but I totally fell off the wagon towards the end of the year.  Who can resist all of that macaroni and cheese, cobblers, and pies???  I can’t.  But now that the holidays are over, it’s time to get back in gear.

This salmon will help you get there.  It’s very healthy.  Salmon is great for you!  It’s a good source of protein and omega 3 fatty acids. I try and buy wild-caught instead of farm-raised because the salmon are allowed to swim freely and aren’t held in what I consider to be an underwater prison.  Wild-caught salmon also are lower in fat because they have more room to roam and are more active.  However, I do understand the cost constraint so make the best decision for you and your family.  I hope this recipe will aid in helping you to meet all of your resolutions for 2013!

Lemon and Caper Salmon En Papillote – slightly modified from Giada De Laurentiis

Ingredients:

4 salmon fillets

¼ c EVOO

1 tsp kosher salt

1 tsp coarse black pepper

1 ½ tbsp minced fresh rosemary leaves

8 lemon slices

¼ c lemon juice (about 1 lemon)

½ c Marsala wine or white wine

4 tsp capers, roughly chopped

4 pieces of aluminum foil

Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and fresh rosemary.  Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. 

Top each filet with 1 tsp capers, 1 tbsp lemon juice, and 2 tbsp wine.  Place 2 lemon slices on top.  Wrap up salmon tightly in the foil packets.

Tip: Make sure all of the edges of the foil are curved up before pouring the lemon juice and wine over the salmon to prevent it from leaking.

Heat grill pan over medium-high heat.  Place the foil packets on the hot grill and cook for 8-10 mins for a 1” thick filet. 

Giada recommends serving these in the packets.  This is definitely possible but I also think that this is great served over couscous or rice and pouring all of the yummy cooking liquid over the grain to allow it to soak up all of that lemony flavor.  Either way works!  I promise :)

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