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Salmon tastes fantastic right of the grill. A simple relish of tomatoes, ginger and soy sauce makes a perfect accompaniment.

Grilled Salmon With Two-Tomato Ginger Relish

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 gingerroot
2 teaspoons fresh lime or lemon juice
1 teaspoon soy sauce

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.

Makes 4 servings.

Nutrition analysis per serving
Calories 371 Fat 23.5g Protein 33.2g
Sodium 174mg Cholesterol 102mg

Recipe provided courtesy of National Fisheries Institute.

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