Salmon with Rosemary and Garlic

Name: Salmon with Rosemary and Garlic
Total time: 5 min
Yield: 4
Ingredients: 4 skinless salmon fillets; kosher salt; Freshly ground black pepper; 4 sprig fresh rosemary; 1 tbsp. crushed red pepper flakes; 1/2 c. extra-virgin olive oil; 2 clove garlic; 2 c. dry white wine; 1 c. Torn fresh basil leaves

By Michael SymonPublished: Oct 16, 2013

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Yields:

Total Time:

5 mins

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"Thanks to its robust flavor, salmon is one of the few types of fish that can stand up to rosemary, an assertive herb that typically is paired with meat. Along those lines, this dish also can handle a good amount of heat, so I tend to go heavy with the red pepper flakes. Feel free to tone it down to accommodate your heat tolerance." — Michael Symon

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Directions

1. Step 1Preheat a grill or grill pan to medium-high heat.
2. Step 2Season the salmon on both sides with salt and black pepper. Lay out 4 large pieces of aluminum foil. In the center of each piece, put 1 piece of salmon, 1 sprig rosemary, 3/4 teaspoon red pepper flakes, and 2 tablespoons olive oil. Evenly distribute the garlic among the piles and season with salt and black pepper. Bring up all 4 corners of the foil to begin to form a pouch. Before sealing, add 1/2 cup white wine to each packet. Tightly seal the packets.
3. Step 3Put the packets on the grill and close the lid (or cover, if using a grill pan). Cook until hot throughout, about 4 minutes. Remove from the grill, open, and top each with 1/4 cup basil. Serve immediately.