Grilled Salmon with Rigatoni and Herbed Tomato Relish

1 1/2 lbs. boneless salmon, or tuna or monkfish
4 large ripe tomatoes, raw, chopped
1 cup fresh basil leaves
1/2 cup fresh mint leaves
1 Tbsp. lemon juice
salt and pepper, to taste
4 1/4 cups rigatoni pasta, cooked

Prepare an outside grill with an oiled rack set 4 inches above the heat source. On
a gas grill, set the heat to high. Grill the salmon until it flakes easily, turning
once, for a total of about 10 minutes. Combine the remaining ingredients in a bowl,
toss lightly with the salmon, and serve.
Serves 6.

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