3 lb salmon filet, skin on
6 sun dried tomatoes
3-4 cloves garlic
6 Kalamata olives, seeded
½ teaspoon red pepper flakes
1 TBS capers
1 teaspoon Kosher salt
1¼ teaspoon black pepper
1 cup fresh parsley or basil or combination
1 cup extra virgin olive oil
No nutrition information available
Combine sundried tomatoes through fresh parsley in Cuisinart and chop coarsely. With machine running add olive oil.
Coat cut side of salmon with the marinade. Let it sit for 20 minutes, more or less. You will have more marinade than you need to cover the fish.
Build hot fire with Mesquite blocks. (I find the best way to make “blocks” is to cut a discs about 2” thick from a mesquite log using a chain saw. The straight-grained mesquite then allows easy chopping with the grain using a hatchet. You can also purchase mesquite laced briquettes, but they do not burn as hot or produce as much smoke.)
Put salmon into fish grilling basket (to facilitate turning). Place on hot grill skin side down.
Cook for about 5 minutes, until the skin turns black and the flesh becomes slightly resistant to pressure. The center should be somewhat springy, or still rare. Turn and just sear the surface of the cut side. Adjust cooking time to your taste—we like ours slightly crusty on the outside and rare inside.
As you serve the fish, the flesh separates from the skin easily. You can cut through the flesh and slide each serving off the skin. Pass remaining marinade as sauce to be added to taste.
PS The marinade recipe makes a terrific dipping sauce for hot home-make bread! AND as dressing for pasta salad.