Grilled Salmon With Red Pepper, Olives And Capers - cooking recipe

Ingredients

1 None large red pepper, deseeded, quartered
1/2 cup cherry tomatoes, halved
2 tbsp baby capers
1/2 cup pitted green olives, quartered
1/4 cup extra virgin olive oil
None None cooking oil spray or olive oil
3 lbs side of salmon
2 tsp sea salt
2 sprigs fresh basil leaves

Preparation

Preheat grill to high. Grill pepper, skin-side-up, for 10 mins, or until skin blisters and blackens. Turn grill down to medium.
Place pepper in a small bowl, cover and stand for 5 mins. Peel off skin and cut flesh into thick strips, then into 1/2 inch pieces.
Place pepper pieces in a medium bowl with tomatoes, capers, olives and oil, then season and toss to gently combine.
Place a double layer of foil about 2 feet long on a work surface and spray with oil or brush lightly with olive oil. Place an 18 inch sheet of baking paper in center of the foil.
Pat salmon dry with paper towels. Remove any fine bones in center of the fillet with tweezers. Rub salt over skin. Place salmon, skin-side-down, on baking paper-lined foil. Wrap to enclose salmon.
Cook, skin-side down, on the grill for 10 mins for medium-rare, or until cooked as desired.
Just before serving, add basil leaves to pepper and olive mixture and spoon over the salmon.