Yield: 2 Servings
Measure | Ingredient |
---|---|
2 pounds | Boneless, skinless salmon fillet |
2 tablespoons | Olive oil |
2 tablespoons | Lemon juice |
2 tablespoons | Chopped fresh herbs (dill, tarragon, mint, thyme) |
\N \N | Salt and freshly ground pepper |
\N \N | SUN-DRIED TOMATO, OLIVE AND |
½ cup | Sun-dried tomatoes |
½ cup | Chopped black olives |
2 cloves | Garlic |
1 tablespoon | Chopped fresh basil |
2 tablespoons | Olive oil |
1 tablespoon | Balsamic vinegar |
GARLIC SALSA:
Place salmon on oiled foil. Sprinkle with lemon juice, herbs, salts, pepper and remaining oil. Enclose with foil. Place on grill and close lid. Grill for 8 to 12 minutes or until white juices just begin to appear. To prepare salsa, chop tomatoes, olives, garlic and basil by hand or in a food processor until chunky. Stir in olive oil and balsamic vinegar. Makes about ¾ cups.
Remove salmon from grill, unwrap, slide onto serving platter and serve with salsa. Typed in MMFormat by cjhartlin@... Source: Summer Grill LCBO