SALMON WITH TOMATO AND OLIVE SALSA

Makes: 6 servings 2 lb (907 g) salmon fillet 2 tbsp (30 mL) olive oil ¼ tsp (1 mL) salt ¼ tsp (1 mL) freshly ground pepper Tomato and Olive Salsa (recipe below) Place salmon, skin side down, on a piece of foil. Trim foil so it is slightly larger than fillet. Rub salmon with oil and sprinkle with salt and pepper. With lid down, cook salmon over medium heat on natural gas barbecue for 10 to 12 minutes per inch (2.5 cm) of thickness or until fish flakes easily with a fork. Serve with Tomato and Olive Salsa.