Grilled Or Roast Salmon With Salsa Fresca

• 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 jalapeno 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.
2. Or, heat oven to 500 degrees.
3. Chop tomatoes and combine them in a bowl with onion, chili, cilantro, lime juice and some salt.
4. Set aside.
5. Sprinkle fish with salt and pepper.
6. 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).
7. Cook for about 3 minutes more, until medium-rare.
8. If roasting, heat a large nonstick skillet over high heat for a minute.
9. Add oil and, a few seconds later, salmon, skin side up.
10. Sear for a minute, then transfer to oven and roast until medium-rare, about 10 minutes.
11. Allow to rest for a minute or so, then remove skin.
12. Turn over and serve, passing salsa at the table.

fresh ripe tomatoes, white onion, jalapeno chili, cilantro, salt, salmon fillet, neutral oil

Taken from cooking.nytimes.com/recipes/9635 (may not work)