Salmon with Lemon, Capers, & Rosemary

Salmon with Lemon, Capers, & Rosemary

I don’t know about you, but I am always looking for simple and healthy salmon recipes. A few weeks ago, I came across Giada De Laurentiis’s recipe for “Salmon with Lemon, Capers, and Rosemary” on the Food Network website. I have been dying for the opportunity to try it. So on a recent to Costco trip, I was able to purchased some Atlantic salmon farmed in Norway. It is rated by the Seafood Watch as a “good alternative.” I have their app on my cell and I don’t buy any fish unless it is recommended by them.

As luck would have it, I had all the ingredients at home—even the fresh ones, lemon and rosemary. Apparently, capers don’t go bad, because they are in a brine of vinegar; so I was all set to prepare this delicious dish! What makes this recipe dummy proof is that you cook the fish in foil packets in a pan over the cooktop or just on the grill. It comes out very moist and tasty! I guarantee you won’t be disappointed!
Salmon with Lemon, Capers, & Rosemary

 

Salmon with Lemon, Capers, & Rosemary

Ingredients:

  • 4 (6 ounce) salmon fillets
  • ¼ cup organic extra-virgin olive oil
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon minced fresh rosemary leaves
  • 8 lemon slices (about 2 lemons)
  • ¼ cup lemon juice ( about 1 lemon)
  • ½ cup Marsala wine or white wine
  • 4 teaspoons capers
  • 4 pieces of aluminum foil

Directions:

  1. Brush the tops and bottoms of the fillets with olive oil. Sprinkle with salt, pepper, and rosemary. Place each piece of salmon in the center of the foil—large enough to fold and seal.
  2. Place two slices of lemon on each fillet, sprinkle with 1 tablespoon lemon juice and 2 tablespoons wine, and finally, add 1 teaspoon capers.
  3. Wrap up the fish tightly in the foil.
  4. Over medium-high heat in a large pan or over the grill, cook the fish for 10 minutes for 1-inch thick salmon. (I cooked my fish for 8 minutes, because it was thinner).
  5. Serve immediately in foil packets or remove from packets, making sure you pour all the juices over the fish.

 

Salmon with Lemon, Capers, & Rosemary

Salmon with Lemon, Capers, & Rosemary

Advertisements

White Bean Crostini

White Bean Crostini

With the holiday season upon us, there are so many delicious dishes being served and eaten, but how healthy is all the wonderful food we are consuming? I thought I would share an easy to make, tasty and healthy white bean crostini appetizer I found on Pinterest. It originated from the House Beautiful website, but it only had a description, so I had to doing some experimenting. Fortunately, it wasn’t too hard to figure out with just 6 ingredients and that included the bread! It’s the kind of dish, where you can easily make adjustments to suit your tastes. It’s a classic Italian appetizer with olive oil, garlic, rosemary and white beans! Just perfect for the holiday parties!

White Bean Crostini

Ingredients:

  • 1 can (15 ounce) organic white beans, rinsed and drained
  • 1 tablespoon organic extra-virgin olive oil
  • 1 garlic clove, minced
  • ½ teaspoon + extra chopped fresh rosemary
  • Sea salt
  • 1 baguette, sliced ⅜-inch thick

Directions:

  1. Preheat oven to 350 degrees. Place baguette slices on a baking sheet and toast until lightly brown, about 5 minutes. Remove from oven and set aside.
  2. In a small saucepan, heat olive oil over medium heat. Add garlic and rosemary and cook until fragrant. Add the white beans and mash well. Finally, add salt to taste. Mix well.
  3. Spoon the bean mixture on the toasted baguette slices.  Sprinkle with rosemary. Serve immediately.

White Bean Crostini