Barbecued Pacific Salmon
- 1 cup finely chopped fresh parsley
- 1/2 cup Kraft Sun-Dried Tomato & Oregano Dressing
- 1/4 cup finely chopped sun-dried tomatoes
- 2 cloves garlic, minced
- 1 skin-on salmon fillet (2 lb./1 kg), 1 inch thick
- Cover grate of barbecue with foil.
- Preheat barbecue to medium-high heat.
- Mix parsley, dressing, tomatoes and garlic; cover.
- Refrigerate at least 1 hour or up to 24 hours.
- Cut four or five slits in top of fish, being careful to not cut through to opposite side of fish.
- Place on prepared grill grate; cover barbecue with lid.
- Grill 10 to 15 min.
- or until fish begins to have a milky appearance.
- Spoon half of the parsley mixture into slits in top of fish; top with remaining parsley mixture.
- Grill, covered, an additional 10 min.
- or until fish flakes easily with fork.
fresh parsley, tomato, tomatoes, garlic, skinon
Taken from www.kraftrecipes.com/recipes/barbecued-pacific-salmon-89551.aspx (may not work)