1 1/2 lbs. salmon fillets
4 Tbsp. finely chopped fresh parsley
4 Tbsp. finely chopped sun-dried tomatoes
1/4 cup extra-virgin olive oil
8 finely chopped garlic cloves
sea salt & freshly ground black pepper
Combine tomatoes, parsley, olive oil and garlic. Spread over fish. Cover and marinate several hours or overnight. Remove from marinade, let rest at room temp and grill, covered, on high for about 7 minutes (depending on outside temp and thickness) until slightly opaque. Don't overcook!
Serve with crunchy Romaine salad filled with chopped red, yellow and orange peppers & thinly sliced red onion. Top with sliced black or Kalamata olives and sprinkle with feta cheese. Drizzle with favorite dressing.