Grilled Atlantic Salmon with Roasted Plum Tomato Vinaigrette
Step #1
Tomato Vinaigrette (makes about 2 Cups)
*You can reserve this Vinaigrette to use for a salad or any other fish dish for up to a week in the refrigerator*
Plum Tomatoes, Diced   3
Garlic, Minced              1 Tablespoon
White Wine Vinegar       ½ Cup
Olive Oil                       1 ½  Cup
Tomato Paste                3 Tablespoons
Basil, Fresh                   1 Tablespoon
Salt and Pepper              to taste

1.)Combine all ingredients excluding the oil in Blender.  Process the vinegar mixture until it has a smooth consistency. 
2.)Slowly drizzle oil into the mix while constantly processing on the lowest setting.  Adjust the seasoning with salt and pepper to taste if necessary.

Step #2
Atlantic Salmon Marinade
For every portion of salmon:
Dijon Mustard                                  1 teaspoon
Lavender Blossoms, Stems Removed  1/8 teaspoon
Olive Oil, Extra Virgin                       1 Tablespoon
Shallot, Minced                                1 Tablespoon
*2 hours prior to grilling the salmon:  Rub the salmon with this marinade and Store in the refrigerator until grilling.*

Step #3
To Grill:
Tongs
Vegetable Oil               2 Tablespoons
Salt and White Pepper to taste

1.)  For a gas grill, Preheat for 15 minutes prior to grilling the salmon.  For Charcoal ensure that all of the coals are fully lit and place the grate on the grill to preheat for at least 5 minutes. 
2.) Season the salmon with salt and white pepper to taste.  Lightly oil the grill with vegetable oil.  Gently Place the salmon at a 45 degree angle to the grates and cook for 2 minutes.
3.) Gently Lift the salmon and turn 90 degrees (this step will create the diamond pattern on the flesh of the salmon), cook another 2 minutes
4.) Flip the salmon and repeat steps 2 and three.
5.) Serve with Tomato Vinaigrette with vegetables of your choosing.
This dish even works nicely over salad greens