Makes 4 servings. Difficulty
1 garlic bulb 1 teaspoon olive oil 1/3 cup oil-packed sun-dried tomatoes, drained 1 stick unsalted butter, softened 2 teaspoons fresh rosemary, chopped 1 Tablespoon fresh basil, chopped 1-1/2 pound salmon filet Salt and freshly ground black pepper Lemon wedges for garnish
Preheat oven to 350°F.
Cut about 1/4 inch tip off garlic bulb, leaving paper skin on bulb to hold cloves together. Place bulb on a small square of aluminum foil and drizzle with olive oil. Fold up sides of aluminum foil to make a small package. Bake garlic for 45 minutes or until cloves are very soft. Allow to cool, then gently squeeze out garlic cloves into the bowl of a food processor.
Add sun-dried tomatoes, butter, rosemary and basil to the roasted garlic. Process until smooth. Adjust seasonings to taste with salt and freshly ground black pepper.
Preheat both sides of a double grill.
Season flesh side of salmon filet with salt and freshly ground black pepper. Spray with olive oil.
Turn one side of grill off and lay salmon, skin side up, on that side. The indirect heat of the other side of the grill will cook the salmon filet. Cover and cook salmon for about 6 minutes. Turn grill back on and turn the other side off; flipping salmon onto the off side of the grill (flesh side should now be up). Spread salmon with a generous layer of sun-dried tomato butter. Continue to cook for about another 6 minutes or until salmon flakes easily with a fork.
Slide a spatula between skin and meat of the salmon (the meat should easily lift off the skin). Transfer salmon to a platter.
To serve: Divide salmon among 4 dinner plates. Garnish each plate with lemon wedges.