2 small salmon fillets
2 tbsp. olive oil
2 tbsp. red wine vinegar
1 tsp. garlic powder
4 tbsp. prepared artichoke spread (I like the bruschetta variety)
6 small sun dried tomato slices
large sheet of aluminum foil

Fire up the charcoal grill (or, push the button on your wimpy gas grill).

Spread out the aluminum foil and roll up the edges to start making a pouch. Mix olive oil, red wine vinegar and garlic powder on the foil. Coat both sides of fillets in the mixture. Spread artichoke evenly over fillets. Place sun dried tomato on top. Fold foil into a pouch.

Cook on indirect heat for 10 to 15 minutes depending on grill (time will vary with salmon thickness). Salt and pepper to taste. Enjoy!

Serves 2.

Submitted by: Ron Abbott