A simple tossed salad of fresh mixed greens, sliced red onions and wedges of ripe tomato will nicely compliment this meal.
4 salmon steaks, 6 oz. each
3 T. olive oil, divided
1/2 tsp. pepper, divided
3 large plum tomatoes, peeled, seeded, and diced
2 yellow tomatoes, peeled, seeded and diced
2 T. fresh basil, chopped
1 T. red wine vinegar
2 tsp. finely chopped fresh ginger
2 tsp. lime juice
1 tsp. soy sauce
Place the salmon steaks in a glass dish. Pour 1 tablespoon of olive oil in a small bowl. Brush the salmon with the olive oil and sprinkle it with 1/4 teaspoon pepper.
Combine the plum and yellow tomatoes with the remaining 2 tablespoons of olive oil, 1/4 teaspoon pepper and the remaining ingredients (basil through soy sauce) in a bowl.
Place the salmon on an oiled grill over a medium flame. Grill, brushing with oil and turning once, just until the fish begins to flake when tested with a fork, allowing approximately 10 minutes cooking time per inch thickness of the fish. To serve, divide the tomato relish on 4 plates and place the hot fish on top.