Thank you, Giada. Your recipe in the January/February 2014 issue of Food Network Magazine inspired this delicious and quick-cooking rosemary salmon.

Giada’s version included foil-wrapped salmon with olive oil, fresh rosemary, lemon slices and lemon juice, white wine and capers. Since I didn’t have fresh rosemary, fresh lemons or wine on hand, I broiled my frozen salmon in foil packets with olive oil, dried rosemary, capers and a little broth. Because it was frozen, I simply broiled the packets for about 20 minutes.

I served the salmon with parmesan and mushroom barley “risotto” and sauteed kale with garlic. Delicious! I will definitely make this again. And, next time I’ll try it with the white wine!

TELL US: What are your favorite ways to cook salmon from frozen? We’d love to hear from you!

Posted by Rima Kleiner, MS, RD