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.

Ingredients:
4-5 garlic cloves, chopped fine
3 Tbsp finely chopped parsley (I use more)
3 sundried tomatoes (packed in oil) drained and chopped
(can also use dried tomatoes, blanch 2 - 3 min)
3/4 tsp salt
1/4 c olive oil
1 (2-3 lb) salmon fillet with skin on underneath side

Combine garlic, parsley, salt, tomatoes and oil in jar.
Let stand overnight in refrigerator.
(overnight is best, but if you only have a few hours, that’s OK too)
Place salmon on greased foil, on low heat on BBQ. Close lid and cook 10 min. Spread garlic mixture over fillet. Close top and raise temp. to medium. Cook an additional 15-25 min, until fish flakes easily when tested with fork.

I often just buy the Wild Ocean Caught salmon fillet in the frozen section at Safeway,
when it's two for the price of one or something like that.