Grilled Tomato-Basil Salmon

Serves 4

4 (8-ounce) salmon fillets (with skin)

 

Tomato-Basil Marinade:

½ cup lemon juice

¼ cup olive oil

2 tablespoons balsamic vinegar

¼ cup sun-dried tomatoes in oil (drained)

¼ cup coarsely chopped fresh basil

1 clove garlic (minced) 

Salt and pepper (to taste)

 

1. To prepare marinade, combine lemon juice, oil, vinegar, sun-dried tomatoes, basil, and garlic in a blender. Process until smooth. Season with salt and pepper to taste. Transfer to a bowl. Add fish. Cover and refrigerate for up to 30 minutes.
2. Remove from refrigerator and allow fish to sit at room temperature for approximately 5 minutes.
3. Preheat grill.
4. Place marinated fillets on hot, oiled grill grate, skin side up. Cook, uncovered for approximately 3 minutes. Flip and grill, covered, for an additional 6-8 minutes, or until fish turns opaque in the center and flakes. Carefully slide a spatula between the skin and flesh of each fillet and remove to a serving plate, leaving the skins behind. Serve immediately.
5. Brush grill grate clean.