Grilled salmon stays moist with the addition of a savory, herb-filled paste.

Cooking Tip: A grill basket is great for keeping fish intact when grilling. Oil generously before placing salmon inside and use handles to turn

Cooking Tip: This recipe doesn’t call for cilantro, but I like to add that on top when it’s cooking. It gives it great flavor.

Makes 6 servings

Directions:

Preheat grill to medium.

In a food processor or blender, combine sun-dried tomatoes with their oil, basil, parsley, oregano, garlic, chile, salt and pepper. Process lightly until a coarse paste forms.

Place salmon skin-side down on a tray. Spread herb paste over top of salmon, making a thick, even layer.

Generously oil grill so that the salmon doesn’t stick. place salmon on grill, paste-side down, and cook for 3 minutes. Use 2 metal spatulas to gently loosen salmon from grill and turn it over. Grill salmon for 3 to 4 minutes longer, or just until opaque throughout.

Use spatulas to carefully remove fish from the grill to a warm platter. Garnish with lemon and lime wedges and serve.