Serves 4

INGREDIENTS:

4 6-7 ounce boneless, skinless salmon fillets
2-3 Tbs olive oil
1 large clove garlic, peeled and minced
1 heaping Tbs finely minced fresh rosemary
1-2 Tbs lemon zest
salt and pepper to taste
for the tapenade:
approx. 1/2 cup pitted kalamata olives
1/2 cup olive oil cured sundried tomatoes, drained
1 large or 2 small roasted, seedless red peppers (jarred are fine)
1 small clove garlic, peeled
3-4 tsp lemon zest (optional)

PROCEDURE:

Add a splash of olive oil to a mixing bowl with the minced garlic, rosemary and lemon zest, with a pinch of salt and a good crack of black pepper, and then toss the salmon fillets around in that. Pop the filets into the fridge to keep it cold for an hour or so.

As far as the tapenade goes, slice the pitted kalamata olives in half, to make sure there really are no pits, and then add those to the bowl of the food processor with an equal amount of olive-oil cured sundried tomatoes and roasted red peppers, and throw in a piece of peeled garlic. Add a little lemon zest if you want and then put the lid on and puree it.

Once the salmon fillets have been marinating for at least an hour, you want to get them out on the hot grill and cook them on both sides until they are cooked to your liking. Feel free to steam a pot of rice while the salmon is marinating and then serve it up with a dollop of the tapenade right on top.

HINTS:
This works just as well with pork or chicken or lamb!