Chuck's Wrapped Grilled Salmon

Entree

Who:	Robert Christenson, SLO, CA
Ingredients:	4 salmon steaks of fillets about 1 inch thick 3 tablespoons lemon juice 2 tablespoons white wine 2 tablespoons olice oil 3 tablespoons capers 1/2 teaspoons dry mustard
Directions:	Rinse salmon with cold water; pat dry with paper towels. Combine remaining ingredients and mix well. Pour over salmon and marinate for 30 minutes. Place eachk piece of salmon in a piece of foil large enough to make a packet around the fish. Turn edges up. Spoon marinade over pieces and encase salmon in foil packet. Place packets on well greased grate over hot coals distributed for indirect heat or over gas grill with burner directly under fish packets off (indirect heat). On my Weber gas grill I use MOM setting. Cook 13 - 15 minutes depending on thickness of pieces. No need to turn packets, so they do not have to be liquid tight. Cooking can also be done on a cookie sheet in a 350 degree oven. Skin remains on foil as pieces are removed.
Variations:
Tips, Notes, Anecdotes:	The original recipe from the West Coast Fisheries Development Foundation, calls for wrapping and tying in blanched lettuce leaves. It makes for a great presentation, but I've never had much luck in fixing it that way. Lettuce keeps falling apart or leaking too much. Chuck was the only chef I knew who could pull that off. I use foil and it works great!