Broiled Salmon with Rosemary

This recipe was featured in my newsletter dated January 4, 2007.

Broiled Salmon with Rosemary
by Chip Desormeaux

2# salmon
2 tbs. EVOO
2 tsp. lemon juice
¼ c. vermouth
¼ tsp. salt
black pepper
2 cloves garlic, minced
½ tsp. crushed rosemary
fresh rosemary sprigs
capers

Cut the fish into 4 equal portions. Combine the olive oil, lemon juice, vermouth, salt, pepper, garlic, and rosemary in a bowl. Set aside.

Line a shallow pan with foil. Pour just a couple tablespoons of the sauce on the foil-lined pan to prevent the fish sticking. Arrange the fish on the pan and pour the remaining sauce over the fish.

Broil 4" from the heat for 4-6 minutes per ½" thickness.

To serve, top the fish with capers and garnish with rosemary sprigs.

Serves 4.

Broiled Salmon with Rosemary Recipe