Grilled Salmon With Red Pepper And Olive Salsa - cooking recipe

Ingredients

None None Red Pepper and Olive Salsa
1 None large red bell pepper, seeded, quartered
1/4 lb cherry tomatoes, halved
2 tbsp baby capers, rinsed, drained
1.5 oz pitted green olives, quartered
2/3 cup extra virgin olive oil
3 1/4 lb whole side of salmon fillet, cleaned, bones removed
2 tsp sea salt
1/2 bunch fresh basil leaves, loosely packed

Preparation

To make the salsa, grill pepper, skin-side up, until skin blisters and blackens. Transfer to a small bowl, cover with plastic wrap and set aside for 5 mins. Peel and cut into 1/2 inch pieces. Combine with tomatoes, capers, olives and olive oil. Season.
Meanwhile, place a double layer of foil about 3 feet long on a work surface and lightly coat with oil. Place an 18 inch sheet of baking paper in the center of the foil. Arrange salmon, skin-side down, on prepared paper. Season with sea salt. Wrap to enclose salmon. Grill, skin-side down, over medium heat for about 10 mins, or until cooked to your liking.
To serve, add basil leaves to salsa. Serve over salmon.