Fish falls into the "other" category, not always part of barbecue contests. This one earns the name barbecue for its marinade and relatively slow covered cooking.
Wine suggestion: Pinot Noir with salmon may be a truism, but it's never more true than when pairing a good fruity Pinot Noir with this slightly smoky, spicy version. Try an Oregon Pinot Noir from the superb 1998 vintage.
- 8 large cloves of garlic, finely chopped
- 1 teaspoon salt
- 1/4 cup finely chopped fresh parsley
- 2 tablespoons minced sun-dried tomatoes
- 1/4 cup olive oil
- 1 11/2-pound salmon fillet
Sprinkle garlic with salt in shallow dish; mash together with blade of knife. Combine with parsley, sun-dried tomatoes and olive oil in bowl; mix well. Let stand, covered, in refrigerator for 8 hours or longer. With sharp knife cut 2 lengthwise slits into but not through salmon skin. Spread half the garlic mixture over fillet and into slits. Place salmon skin-side down on greased grill rack in covered grill. Grill with lid down over low heat for 10 to 15 minutes; spread with remaining garlic mixture. Cook with lid down over medium heat for 15 more minutes or until fish flakes easily.