Grilled Salmon With Red Pepper And Olive Salsa

• None None Red Pepper and Olive Salsa
• 1 None large red bell pepper, seeded, quartered
• 1/4 lb cherry tomatoes, halved
• 2 tbsp baby capers, rinsed, drained
• 1.5 oz pitted green olives, quartered
• 2/3 cup extra virgin olive oil
• 3 1/4 lb whole side of salmon fillet, cleaned, bones removed
• 2 tsp sea salt
• 1/2 bunch fresh basil leaves, loosely packed

1. To make the salsa, grill pepper, skin-side up, until skin blisters and blackens. Transfer to a small bowl, cover with plastic wrap and set aside for 5 mins. Peel and cut into 1/2 inch pieces. Combine with tomatoes, capers, olives and olive oil. Season.
2. Meanwhile, place a double layer of foil about 3 feet long on a work surface and lightly coat with oil. Place an 18 inch sheet of baking paper in the center of the foil. Arrange salmon, skin-side down, on prepared paper. Season with sea salt. Wrap to enclose salmon. Grill, skin-side down, over medium heat for about 10 mins, or until cooked to your liking.
3. To serve, add basil leaves to salsa. Serve over salmon.

red pepper, red bell pepper, cherry tomatoes, baby capers, green olives, extra virgin olive oil, salmon fillet, salt, fresh basil

Taken from recipes-plus.com/api/v2.0/recipes/25729 (may not work)