Heat the grill until it is very hot. Then, with a charcoal grill, move the hot coals to the side; with gas, turn off the burners.

Spread the tapenade over the salmon and place skin-side down on the grill grates. Close the lid and cook 8 minutes. Test by making a small cut in the thickest part; the flesh should be opaque, not translucent. Slide a wide spatula between the meat and skin, remove the meat and divide between 2 plates. Makes 2 servings.

Note: To prepare the fish indoors, place an empty baking tray about 6 inches from the broiler while you preheat it. When hot, place salmon on the tray and broil 8 minutes. Remove fish, spread tapenade on top and broil 1 more minute.

PER SERVING: Calories 258 (44% fat) Fat 13 g (2 g sat) Cholesterol 96 mg Sodium 88 mg Carbohydrates 1 g Protein 34 g

Heat broiler. Line a baking tray with foil and spray with olive oil. Cut potatoes into ½ -inch cubes, place on tray and spray with oil. Sprinkle with salt and pepper. Place about 6 inches from the broiler for 5 minutes.

Turn potatoes and add asparagus; spray with olive oil and season with salt and pepper. Broil 10 more minutes or until potatoes are soft. Toss potatoes with olive oil. Makes 2 servings.

PER SERVING: Calories 223 (21% fat) Fat 5 g (1 g sat) Sodium 8 mg Fiber 7 g Carbohydrates 40 g Protein 9 g

RECIPES AND PHOTO: The Miami Herald