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Grilled Salmon In Tomato Water

By Sunset
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5 pounds ripe tomatoes, rinsed, cored, and quartered

About 1/2 teaspoon salt

6 ounces purple or white pearl onions (about 1 1/2 cups)

1 cup shelled fresh peas (from 1 lb. in pods) or thawed frozen petite peas

1 1/2 pounds boned, skinned salmon fillet, cut into four equal pieces


3/4 cup cherry tomatoes (at room temperature), rinsed and stemmed

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