39: Salmon with Lemon, Capers, and Rosemary
I bought some fresh salmon when we went shopping last. It was a big salmon fillet, so on Thursday I cut it into 5 pieces – I cooked three (one for me, Alex, and Friday’s lunch) and froze the other two. I wanted a recipe where I wrapped the salmon in pouches, so I decided to make Salmon with Lemon, Capers, and Rosemary. You wrap the salmon in foil with capers, rosemary (I used dried), lemon, lemon juice, and white wine. I didn’t read the recipe very carefully when I chose it, so I didn’t realize that the point of this was to stick it on the grill. Little matter, though – I thought it would be just fine under the broiler. And it was.
To go with the salmon, I sautéed some spinach with garlic, tossed in some cooked orzo, and added a little white wine and lemon juice to it to taste.
This was pretty tasty and really easy. I’m not particularly good with cooking fish, and this yielded an extremely moist fish, which was good. I’m not sure that the rosemary added much for me, though. I have a different recipe, for Salmon with Piccata Sauce, which I’ll try in the future with the other two pieces of salmon. Once I try it, I’ll decide which I like best.