Grilled Salmon With Sun Dried Tomato Compote

Directions

1. In a small pot, bring the wine and a c. of water to a boil. Add in the sun-dry tomatoes and remove from heat. Let tomatoes reconstitute for about 5 min, till softened. Drain tomatoes, reserving liquid, and chop into medium dice.
2. Spray the rack of a grill with non-stick spray and preheat the grill.
3. In a medium pot, combine sun-dry tomatoes, garlic, onion, tomatoes, olives, tomato paste, rosemary, salt and pepper. Cook over medium heat till well blended and aromatic. Use reserved wine if needed to keep moist. Pulse briefly in food processor to make the compote. Set aside and keep hot.
4. Place the salmon on the grill and cook for 3 to 4 min on each side. Thicker fillets may need to be finished in a 350 degree oven for about 5 min.
5. Serve 1 fillet per person and top with compote. The compote can be served at room temperature or possibly may be heated slightly.
6. This recipe yields 6 servings.