***SALMON*** vegetable oil 1 tablespoon extra-virgin olive oil

2 whole salmon fillets -- (3 to 3 1/2 lbs.

-- each), with skin 1 teaspoon salt

1/2 teaspoon freshly ground pepper

3 tablespoons fresh thyme leaves

***TOMATO-GINGER RELISH*** 3 pints red and/or yellow cherry tomatoes -- finely chopped (6

-- cups) 3 tablespoons white balsamic or white wine vinegar

1 tablespoon grated fresh ginger

1 teaspoon salt

****** lime wedges -- for garnish fresh thyme sprigs -- for garnish

1. Brush grill generously with vegetable oil; heat grill.

2. Brush both sides of salmon fillets with olive oil. Sprinkle both sides of fillets with salt and pepper. Sprinkle fresh thyme leaves on skinned side of e ach.

3. Grill one salmon fillet skin side up over medium heat, 4 to 5 inches from h eat source, 8 to 10 minutes until lightly browned. Using two large metal spatu las, carefully turn salmon. Grill 5 to 10 minutes more until just cooked throu gh. Transfer to serving platter; cover and keep warm.

4. Clean grill; brush generously with vegetable oil. Repeat process with rema ining salmon. (Can be made ahead. Cool fillets completely. Cover with plasti c wrap and refrigerate up to 6 hours. Let stand at room temperature 30 minutes before serving.) Serve with Tomato-Ginger Relish. Garnish with lime wedges an d thyme sprigs, if desired. Makes 8 to 10 servings.

Tomato-Ginger Relish: Combine tomatoes, vinegar, ginger and salt in bowl. (Can be made ahead. Cover and refrigerate overnight. Let stand at room temperatur e 30 minutes before serving.)

There is no more impressive company dish than a whole side of filleted salmon. It's now available in many supermarkets at affordable prices. Freshly grated ginger adds an unexpected touch of sweetness and heat to the red and yellow che rry tomato relish.

Prep time: 40 minutes Grilling time: 13 to 20 minutes per salmon fillet Degree of difficulty: moderate

MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98

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