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

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.

Makes 4 servings.