Ingredients:

4 (6-ounce) salmon steaks
3 tablespoons olive oil, divided use
1/2 teaspoon ground black pepper, divided use
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 ginger root
2 teaspoons fresh lime or lemon juice
1 teaspoon soy sauce

Methods:

1. Preheat grill.
2. Place salmon in a glass dish.Brush with 1 tablespoon olive oil on both sides.Season with half the pepper; set aside.
3. 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)
4. 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.
5. To serve, divide tomato relish on plates and top with grilled fish.

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