Barbecued Salmon with Sun-dried Tomatoes
 
2 lb Boneless, skinless salmon fillet
2 tb Olive oil
2 tb Lemon juice
2 tb Chopped fresh herbs (dill, tarragon, mint, thyme)
Salt and freshly ground pepper

SUN-DRIED TOMATO, OLIVE AND GARLIC SALSA:
1/2 c Sun-dried tomatoes
1/2 c Chopped black olives
2 cl Garlic
1 tb Chopped fresh basil
2 tb Olive oil
1 tb Balsamic vinegar

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 3/4 cups.

Remove salmon from grill, unwrap, slide onto serving platter and serve with salsa.