¾ -1 lb salmon cut into 2 equal-sized fillets
1Tbsp Flying Olive Lemon Extra Virgin Olive Oil
2 Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar or dry white wine
1 ½ Tbsp capers
½ tsp dried and crushed rosemary or 1-2 sprigs fresh rosemary, leaves removed
A squeeze of lemon, if desired
Preheat oven to 350 degrees or turn on grill to medium.
Rinse and pat fish dry. Pour Flying Olive Lemon EVOO into a small dish. Take 2 pieces of aluminum foil, large enough to wrap each piece of fish, and place on the counter. Brush the Lemon EVOO on the aluminum foil and on both sides of the fish.
Spoon the Flying Olive Sicilian Lemon Balsamic, capers, and rosemary, and lemon juice, if desired) on the fish. Close each piece of aluminum foil around the fillet, sealing the tops and sides tightly.
Place on a baking sheet or on the grill and cook for approximately 20-30 minutes, depending on thickness of the fish. Remove from heat, carefully open each packet and serve.
Submitted by Barb L.