Gluten-Free Grilled Salmon Puttanesca
Serves 5

1½ pounds ripe tomatoes* or 1 (28-ounce)
    can imported plum tomatoes, drained
    and chopped
2 cloves garlic, chopped
¼ cup capers, drained
3 anchovy fillets, rinsed and chopped
12 Nicoise olives, pitted and chopped
1/3 cup flat-leaf parsley, coarsely chopped
12 large leaves fresh basil, thinly sliced
Pinch of red pepper flakes, to taste
Fresh black pepper and salt, to taste
½ cup extra virgin olive oil
Tapenade (black olive paste)
2 pounds salmon fillets
Caper berries and parsley, for garnish

1. One hour before grilling, make the puttanesca sauce: Mix together the chopped tomatoes, garlic, capers, anchovies, Nicoise olives, parsley, basil, red pepper flakes, pepper and salt in a glass or ceramic bowl. Pour olive oil over the mixture. Cover and let sit until the fish is cooked.
2. Prepare a medium fire in a covered grill.
3. Spread tapenade over the flesh of the salmon. Place the salmon on the grill, skin side down, and cover the grill. Cook for 10 minutes or until the bottom is brown. Carefully turn the fish over using two wide spatulas. Grill the fish for another 5 to 10 minutes or until it is opaque throughout.
4. Before serving, remove the skin. Stir the puttanesca sauce and taste to adjust seasonings. Spoon the sauce onto the serving platter. Place the fish on top, tapenade side up. Garnish with the caper berries and parsley.

*TIP: If using fresh tomatoes, score the bottoms with an X. Plunge them into boiling water for 30 seconds. Remove and peel. Cut tomatoes in half through the center. Scoop out the seeds and chop.

Each serving contains: 612 calories, 47g total fat, 7g saturated fat, 0g trans fat, 109mg cholesterol, 8g carbohydrate, 660mg sodium, 2g fiber, 38g protein

Recipe by Rebecca Reilly