Salmon with Lemon, Capers, and Rosemary

Salmon with Lemon, Capers, and Rosemary

Yield:

55 servings

Ingredients

·         40 (5-ounce) salmon fillets (13 pounds)

·         2 ½  cup extra-virgin olive oil

·         4-5 teaspoon sea salt

·         5 teaspoon freshly ground black pepper

·         10 tablespoon minced fresh rosemary leaves

·         20 lemons sliced (about 80 lemons slices)

·         2 1/2 cup lemon juice (about 1 lemon), reserving zest

·         5 cup Marsala wine (or white wine)

·         40 teaspoons capers

·         40 pieces of aluminum foil

Directions

Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, lemon zest 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 or bake in 300 f oven. 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.

SERVES: 4; 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