Grilled Salmon with Melted Tomatoes
- 4 pound(s) ripe beefsteak tomatoes
- 5 1/2-pound salmon fillet in one piece
- 6 tablespoon(s) extra-virgin olive oil
- 10 jalapeños
- Freshly ground pepper
In a large, deep skillet, heat the 6 tablespoons of olive oil. Add the jalapeños in an even layer and cook over moderately low heat, without stirring, until softened, about 6 minutes. Using a slotted spoon, transfer the jalapeños to a plate. Add the chopped tomatoes to the skillet and cook over h...