Grilled Wild Salmon Skewers with Orange Tomato Jam

1. 1

   In a medium saucepan, combine the tomatoes with the vinegar, honey, ginger, cumin, cayenne, 1 tablespoon of the olive oil and half the garlic and bring to a boil.

2. 2

   Simmer over moderate heat, stirring occasionally, until the jam is thick, about 45 minutes.

3. 3

   Transfer the jam to a bowl and refrigerate until cool, about 1 hour.

4. 4

   Stir the chopped basil into the jam and season with salt and pepper.

5. 5

   Meanwhile, in a shallow bowl, combine the remaining 2 tablespoons of olive oil with the remaining garlic and season with salt and pepper.

6. 6

   Add the salmon, toss well to coat and refrigerate for 1 hour.

7. 7

   Light a grill.

8. 8

   Thread the salmon slices onto twenty-four 8-inch bamboo skewers.

9. 9

   Grill the salmon over moderate heat, turning once, until cooked through, 4 to 5 minutes.

10. 10

    Serve the salmon skewers with the tomato jam.

* Per serving · 4 servings · Values may vary.