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.
Ingredients
- 4 6-ounce) skinless salmon fillets
- kosher salt and freshly ground pepper
- 4 sprigs fresh rosemary
- 1 tbsp crushed red pepper flakes (or sliced red chile, if you have it)
- 1/2 cup extra-virgin olive oil
- 2 cup dry white wine
- 1 cup torn fresh basil leaves
Directions
- Preheat a grill or grill pan to medium-high heat.
- Season 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 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.
- Put 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.
