Recipe - Grilled Salmon With Saffron Lemon And Tomato Vinaigrette

3 tablespoon Olive oil
2 tablespoon Lemon juice
1 pound Fresh salmon fillets; (cut
in 1/2"
; medallions or grill
; in one piece)
1 md Shallots
1 md Clove garlic; chopped fine
1 cn Saltfree tomatoes; (6 oz.)
One half cup Rich fish stock
1 tablespoon Tomato paste
1 tablespoon Fresh dill
1 tablespoon Italian parsley
2 teaspoon Sugar
1 Bay leaf
1 tablespoon Chives

Mix 2 tablespoons olive oil with lemon juice to marinate fish. Turn salmon
to coat & leave 30 minutes, turning a couple of time.

Preheat broiler or grill.

While salmon marinates, prepare the sauce: In a large saucepan or skillet,
heat remaining olive oil (1 tablespoon) with the shallots & garlic over
medium heat. When vegetables start to sizzle, add tomatoes, crushing with
hands. Stir in fish stock, tomato paste, dill, parsley, sugar and bay leaf.
Simmer until thick but still slightly liquid (about 20 minutes).

While sauce simmers, remove salmon from marinade. Discard marinade. Broil
or grill salmon close to heat until golden brown (about 3 minutes per side
in broiler).

Spoon sauce over individual