Grilled salmon with quick tapenade
Uncooked wild Atlantic salmon fillet(s)
1 pound(s), 4 (4-oz) skinless
8 medium, kalamata, pitted (about 1⁄4 cup)
Sun-dried tomatoes (without oil)
¼ cup(s), chopped
3 Tbsp, or parsley, chopped
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
- Season fish with salt and pepper. Grill fish just until opaque in centers, about 4 minutes on each side.
- Meanwhile, to make tapenade, in mini food processor, pulse olives, tomatoes, basil, and pine nuts until finely chopped but not puréed. Top fish with tapenade.
- Serving size: 1 salmon fillet and 21⁄2 tbsp tapenade