Barbequed Salmon with Sundried Tomatoes

I would guess that I’m not the only one, who would say that most of my favorite recipes are those that we’ve enjoyed in someone’s home. Our good friends, Harv and Bonnie love to cook together and we have been the lucky recipients of their hospitality over many years now. This is just one of the great recipes that they have shared with us. I've added the basil, so it's optional.

Ingredients:

• 4 - 5 garlic cloves, chopped fine
• 4 tablespoons fresh parsley, chopped fine 
• 2 tablespoons fresh basil, chopped fine
• 3 sundried tomatoes (packed in oil) drained and chopped (about 1/4 - 1/3 cup, chopped)
• 3/4 teaspoon salt
• 1/4 cup olive oil
• 1 (2-3 pound) salmon fillet (with or without) skin on under side

Method:

1. Combine garlic, parsley, basil, salt, tomatoes and oil in jar.
2. Let stand overnight in refrigerator. (Overnight is best, but if you only have a few hours, that’s okay too)
3. Spread a thin layer of mayonaise all over the salmon.
4. Place on greased (doubled up) foil, (or on foil topped with parchment paper) on low heat on BBQ. Close lid and cook 10 min. 
5. Spread garlic mixture over fillet. Close top and raise temperature to medium. 
6. Cook an additional 15 - 20 min, until fish flakes easily when tested with fork.