Grilled Salmon With Tomato Ginger Relish
4 (6 oz) salmon, tuna or swordfish steaks
3 tablespoon olive oil, divided
1/2 teaspoon pepper, divided
3 large Roma tomatoes, peeled, seeded and diced (about 1 1/4 cups)
2 yellow tomatoes, peeled, seeded and diced
2 tablespoon chopped fresh basil
Place salmon steaks in a glass dish.
Pour 1 tablespoon olive oil in a small bowl. Brush salmon with olive o
il and sprinkle with 1/4 teaspoon pepper.
In another bowl, combine Roma and yellow tomatoes with 2 tablespoons o
live oil, 1/4 teaspoon pepper and remaining ingredients.(Tomato Ginger
Relish can be made 1 hour ahead.)
Place salmon on an oiled grill 4 to 5 inches from hot coals. Grill, br
ushing with oil and turning once, just until fish begins to flake when
tested with a fork. (Allow approximately 10 minutes cooking time per
inch thickness of the fish.)
To serve, divide tomato relish on plates and place hot fish on top, or
serve relish on the side.