Grilled Salmon with Rigatoni and Herbed Tomato Relish
Source: The American Diabetes Association's Flavorful Seasons Cookbook

1 lb. boneless salmon, or tuna or monkfish
2-3/4 large ripe tomatoes, chopped
2/3 cup fresh basil leaves
1/3 cup fresh mint leaves
2 tsp. lemon juice
salt and pepper
4 cups rigatoni pasta, cooked

Prepare an outside grill with an oiled rack set 4 inches above the heat source. On a gas grill, set the heat to high.

Grill the salmon until it flakes easily, turning once, for a total of about 10 minutes.

Combine the remaining ingredients in a bowl, toss lightly with the salmon, and serve.