Sauce:

4 large peeled, seeded chopped tomatoes
2 shallots minced
1 bunch fresh basil, chopped
zest of 1/2 a lemon
2 tbsp sherry wine vinegar
1 T minced fresh chives

Fish:
6 Filets about 6 oz each.
Kosher salt and fresh pepper

Tomoato prep - 
bring a saucepan full of water to a full rolling boil over high heat.  Fill a bowl with ice and water.  Scoop out core and score and X in the opposite end.  Put tomato in boiling water for about 30 sec waiting for the skins to begin to wrinkle.  Pell off skin starting at X, cut in half and scoop or squeeze out seeds.

Make the sauce several hours before and season with salt, pepper, cayenne and store at room temperature.

1/2 hour before serving time preheat oven to 400F, when hot switch to broil function.

Brush tinfoil lightly with olive oil, brush the filets, and salt and pepper.
Place salmon under the broiler about two inches from the flame.  Cook until top is very lightly browned and flesh is slightly ping in the center 7-8 min.

Spoon sauce onto plate, top with filet, add a spoonful of sauce on top.
