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Ingredients

• 1 cup sun-dried tomatoes in oil
• 1/2 cup fresh basil leaves, loosely packed
• 1/2 cup fresh parsley, loosely packed
• 3 tbsp fresh oregano leaves
• 3 cloves garlic, peeled
• 1 chile, seeded and chopped
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 6 large salmon pieces with skin
• 1 lemon, quartered
• 1 lime, quartered

Directions

Preheat grill to medium.
In a food processor, combine sun-dried tomatoes with their oil, basil, parsley, oregano, garlic, chile, salt and pepper.
Process lightly until a coarse paste forms.
Place salmon skin-side down on a tray.
Spread herb paste over top of salmon, making a thick, even layer.
Generously oil grill; place salmon on grill, paste-side down, and cook for 3 minutes.
Use 2 metal spatulas to gently loosen salmon from grill and turn it over.
Grill salmon for 3 to 4 minutes longer, or just until opaque throughout.
Use spatulas to carefully remove fish from the grill to a warm platter.
Garnish with lemon and lime wedges and serve.

Cooking Tips

A grill basket is great for keeping fish intact when grilling. Oil generously before placing salmon inside and use handles to turn.

Servings: 6

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