Preparation time: 10 minutes
Grilling time: 10 to 15 minutes
Serves 4
INGREDIENTS:
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1½ pounds fresh Salmon Fillets
1 Teaspoon Adams Reserve House Rub
2 Tablespoons Capers
Fresh Parmesan Cheese
2 Lemons for Lemon Wheel Slices
Lemon Vinaigrette:
¼ Ottavio Olive Oil
2 shallots diced
2 lemon juiced
1 Teaspoon of Fresh Rosemary, Thyme, Parsley
DIRECTIONS:
Pre-heat grill to 450 degrees. In a medium bowl, add lemon juice, shallot, rosemary, thyme, parsley, and whisk in the olive oil. Cut Salmon into 4 servings and place on foil. After placing the salmon on the foil, make a foil boat and season with Adams House Rub. Then add the Lemon Vinaigrette and place the capers on top. Finally, add the lemon wheels on top of the salmon and put on the grill. Close the lid and wait for 10 minutes. If the internal temperature is at 145 degrees, the fish is done. Add additional 5 minutes of cook time for fish under 145 degrees. Shave fresh parmesan on the salmon before eating. This pairs great with basmati rice and asparagus.