Whisk together the pesto, lemon and lime juices,
olive oil, salt, Beau monde and freshly ground pep-
per to make marinade
Wash the salmon thor-
oughly in hot water to remove the fishy odor
In a
shallow ceramic dish, marinate overnight in the
refrigerator, turning the fish at least once.
Coat the grill with non-stick vegetable spray and
preheat
Place salmon, skin side down on a medi-
um-hot grill
Grill for 10 to 12 minutes with lid
down
Carefully move to serving platter using two
spatulas
Place tomato slices on the grill, turning
once so grill marks appear on both sides
Bring
remaining marinade just to a boil in a saucepan
Arrange tomatoes around salmon and top with
marinade
