Superfood Friday!

Up until VERY recently, the only seafood I would eat was sushi. I told myself it was a textural thing...that I didn't like the flaky nature of cooked fish. However, over time I began to realize that by not eating fish, I was depriving myself of some of the world's healthiest and tastiest foods. Little by little, I began ordering seafood dishes at restaurants, and as I did, I realized that I really did like all of the flavors that the fish world had to offer. Today as I was food shopping, I noticed that salmon fillets were on sale this week and so I decided that I would pick some up and try my hand at cooking them. I diligently searched through my recipe collection and came across a recipe by giada delaurentis that involved grilling salmon in a tin foil packet with lemon, capers, rosemary and white wine. Since I don't have a grill here in Boston, I decided I would roast the fillets rather than grill them. Let me tell you, not only was this dish easy to prepare, it was the creamiest, most melt-in-your-mouth meal I have ever tasted. I should also remind you that it was healthy as well, seeing as how salmon and capers are two of the worlds superfoods. Salmon is known for being an incredible source of Omega-3 fatty acids while capers have been shown to have cancer-fighting abilities. They are especially good at protecting against anti-oxidants produced by eating red meat. Since the capers made this dish for me, I am submitting this to Weekend Herb Blogging, an event that was created by Kalyn of Kalyn's Kitchen and is now being run by Haalo of Cook(Almost) Anything At Least Once. WHB is being hosted this week by Rachel of The Crispy Cook, so check in with her on Monday for the round-up!

Salmon With Lemon, Rosemary, and Capers

Serves 2, adapted from Giada Delaurentis

3/4 lb salmon fillet

2 tsp olive oil

2 tsp capers

2 tbsp lemon juice

4 tbsp dry white wine

1/8 tsp salt

1/8 tsp black pepper

1/4 tsp rosemary

1) Preheat the oven to 400 degrees. Cut the salmon into two equal size pieces and season with salt, pepper, and rosemary. Place each fillet onto a piece of aluminum foil big enough to cover it.

2) Coat each fillet in 1 tsp of olive oil, 1 tbsp lemon juice, 2 tbsp white wine, and 1 tsp capers. Wrap with aluminum foil and bake for 15-20 minutes.