Barbecued Salmon with Garlic and Sun- Dried Tomatoes

By DebbieQ

Ingredients

• 2 -to 3-pound ( 1 to 1.5 kg) salmon filet 5 large garlic cloves, chopped finely 3 tablespoons ( 45 mL) fine-chopped parsley 3 marinated sun-dried tomatoes, chopped fine 1 teaspoon ( 5 mL) salt 1/ 4 cup ( 50 mL) olive oil

Details

Servings 6
Cooking time 20mins

Preparation

Step 1

Combine garlic, parsley, tomatoes, salt and olive oil in jar. Let stand overnight in refrigerator. Place salmon, skin side down, on large piece of greased foil; place over low heat on gas barbecue. Close top of barbecue and cook for 10 minutes. With very sharp knife, cut two lengthwise slits in filet, dividing the surface of the fish in thirds. Cut to the skin, but not through it. Spread garlic mixture over filet and into slits. Close top and raise temperature to medium. Cook for an additional 15 minutes or until done. Makes 6 to 9 servings Note: Sun-dried tomatoes come marinated in oil, and you can buy just the amount you need for a recipe.