BBQ Salmon with Sun-Dried Tomato Salsa

2 lb boneless, skinless salmon fillet
2 tbsp olive oil
2 tbsp lemon juice
2 tbsp chopped fresh herbs
Salt and pepper to taste

Sun-dried tomato salsa:
1/2 cup sun-dried tomatoes
1/2 cup chopped black olives
2 cloves Garlic
1 tbsp chopped fresh basil
2 tbsp olive oil
1 tbsp balsamic vinegar

Place salmon on oiled foil. Sprinkle with lemon juice, herbs, salt and pepper and remaining oil. Enclose with foil. Place on grill and close lid.
Grill for 8 to 12 minutes or until white juices just begin to appear.
For Sun-dried Tomato Salsa:
Chop tomatoes, olives, garlic and basil by hand or in a food processor until chunky. Stir in olive oil and balsamic vinegar. Makes about 3/4 cup.
Remove salmon from grill, unwrap, slide onto serving platter and serve with the salsa.