GRILLED SALMON WITH OLIVE TAPENADE
1 pound uncooked Atlantic salmon fillets, 4 (1/4 pound) skinless
1/4 tsp table salt
1/8 tsp black pepper
8 medium olives, kalamata, pitted
1/4 cup sun-dried tomatoes (without oil), chopped
3 Tbsp basil, fresh, chopped
2 Tbsp pine nuts
Spray a nonstick ridged grill pan with nonstick spray and set over medium-high heat. Sprinkle the salmon with the salt and pepper. Place the salmon on the pan and cook until just opaque in the center, about 4 minutes on each side.
Meanwhile, to make the tapenade, put the remaining ingredients in a mini–food processor and process until chopped.
Top the salmon evenly with the tapenade. Yields 1 salmon fillet and 2 1⁄2 tablespoons tapenade per serving.