Champion BBQ Salmon 

Cottage Life Recipe Contest Winner, 2000 - Third Prize

Marikay Files - Georgian Bay, ON

Ingredients

½ cup dehydrated sundried tomatoes (125 ml)
¼ cup olive oil (60 ml)
1 clove garlic, minced
½ cup fresh parsley, chopped (125 ml)
salt and freshly ground pepper, to taste
2 lb salmon fillet (1 kg)

Instructions 

1. Soak tomatoes in hot water for 30 minutes. Drain well and place in a food processor. Add oil, garlic, and parsley. Process until finely chopped. Season to taste with salt and pepper. Chill until ready to use.

2. Spread half the tomato mixture on the salmon. Place on a preheated greased grill over low heat. Close the lid and cook for 15 minutes.

3. Spread the remaining tomato sauce over the salmon. Increase the heat to medium and cook, with the lid closed, 5-10 minutes, or until the fish flakes easily when tested with a fork.

Makes about 6 servings. 

Tips

• The tomato topping is also an excellent spread for baked brie.

• Prepared ahead, the tomato spread will keep up to two weeks in a tightly sealed container in the refrigerator.