Barbecued Pacific Salmon

1. 1

   Cover grate of barbecue with foil.

2. 2

   Preheat barbecue to medium-high heat.

3. 3

   Mix parsley, dressing, tomatoes and garlic; cover.

4. 4

   Refrigerate at least 1 hour or up to 24 hours.

5. 5

   Cut four or five slits in top of fish, being careful to not cut through to opposite side of fish.

6. 6

   Place on prepared grill grate; cover barbecue with lid.

7. 7

   Grill 10 to 15 min.

8. 8

   or until fish begins to have a milky appearance.

9. 9

   Spoon half of the parsley mixture into slits in top of fish; top with remaining parsley mixture.

10. 10

    Grill, covered, an additional 10 min.

11. 11

    or until fish flakes easily with fork.

* Per serving · 4 servings · Values may vary.

No additional tips available.