Grilled Salmon With TwoTomato Ginger Relish
4 (6-oz.) salmon steaks
3 tablespoons olive oil, divided
1/2 teaspoon ground black pepper, divided
3 large plum tomatoes, seeded and diced
2 yellow tomatoes, seeded and diced
2 tablespoons chopped fresh basil
1 tablespoon red wine vinegar
2 teaspoons finely chopped fresh gingerroot
2 teaspoons fresh lime or lemon juice
1 teaspoon soy sauce
Preheat grill. Place salmon in a glass dish. Brush with 1 tablespoon olive oil
on both sides. Season with half the pepper; set aside. In a medium bowl, combine
plum and yellow tomatoes with basil, red wine vinegar, ginger, lime juice, soy
sauce and remaining 2 tablespoons olive oil and ½ teaspoon pepper. (Note:
relish can be made 1 hour ahead) Place salmon on lightly oiled grill 4 to 5
inches from coals. Grill, brushing with oil and turning once, just until fish
flakes when tested with a fork. Estimate approximately 10 minutes of cooking
time per inch of thickness. To serve, divide tomato relish on plates and top
with grilled fish.
Serving Size: 4.