Grilled or Roast Salmon With Salsa Fresca

Source: The Minimalist

2 large fresh ripe tomatoes, or 3 or 4 ripe plum tomatoes,
cored
1/2 large white onion, peeled and minced
1/4 habanero or jalapeño chili, stemmed, seeded and
minced, or to taste
1/2 cup roughly chopped cilantro or flat-leaf parsley
leaves
Juice of 3 or 4 limes, to taste
Salt and freshly ground pepper
1 salmon fillet, about
1 1/2 pounds, preferably with skin on
2 tablespoons neutral oil, like corn or canola.

1. Start
a charcoal or gas grill; fire should be moderately hot and
grill rack about 4 inches from heat source. Or, heat oven
to 500 degrees.

2. Chop tomatoes and combine them in a bowl with onion,
chili, cilantro, lime juice and some salt. Set aside.

3. Sprinkle fish with salt and pepper. If grilling, rub
fish with a little oil as well; put it on grill, skin side
down, and let it sit for 4 to 5 minutes, then turn once
(don't worry if part of skin sticks to grill). Cook for
about 3 minutes more, until medium-rare.

If roasting, heat a large nonstick skillet over high heat
for a minute. Add oil and, a few seconds later, salmon,
skin side up. Sear for a minute, then transfer to oven and
roast until medium-rare, about 10 minutes. Allow to rest
for a minute or so, then remove skin. Turn over and serve,
passing salsa at the table.

Yield: 4 servings.