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1
In a large, deep skillet, heat the 6 tablespoons of olive oil.
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2
Add the jalapenos in an even layer and cook over moderately low heat, without stirring, until softened, about 6 minutes.
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3
Using a slotted spoon, transfer the jalapenos to a plate.
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4
Add the chopped tomatoes to the skillet and cook over high heat until they release their juices, about 4 minutes.
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5
Using a slotted spoon, transfer the tomatoes to a large bowl.
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6
Boil the tomato juices over high heat until thickened, about 8 minutes, adding any accumulated juices from the bowl.
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7
Return the tomatoes to the skillet and season with salt.
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8
Meanwhile, light a grill.
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9
Spread out a double layer of heavy-duty aluminum foil that's 12 inches longer than the salmon fillet.
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10
Set the salmon in the center of the foil, skin side up, and rub it with olive oil.
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11
Using the short ends of the foil as handles, carefully set the salmon on the grill.
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12
Cook over moderate heat for 6 minutes.
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13
Transfer the salmon to a work surface.
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14
Carefully flip the salmon fillet onto a fresh double layer of foil so it is skin side down.
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15
Season with salt and pepper.
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16
Return the salmon to the grill and cook over low heat until the salmon is just opaque throughout, about 10 minutes longer.
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17
Spoon the tomatoes and their juices onto a long serving platter.
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18
Using 2 long spatulas, carefully slide the salmon filet onto the tomatoes, leaving the skin behind, if desired.
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19
Top the salmon with the jalapenos and serve.
