1 medium cucumber-peeled, seeded and

cut into ¼-inch dice

1 large red bell pepper, cut into ¼-inch dice

1 medium red onion, cut into ¼-inch dice

2 large ripe beefsteak tomatoes-seeded, juiced and cut into ¼-inch dice

3 tablespoons red wine vinegar

1 tablespoon Worcestershire sauce

1 teaspoon hot pepper sauce

1 teaspoon salt

¼ cup plus 2 tablespoons extra-virgin

olive oil

4 salmon steaks, cut about 1 inch thick (about 3 pounds total)

1.In a medium bowl, combine the cucumber, red pepper, onion, tomatoes, vinegar, Worcestershire, hot sauce, salt and ¼ cup of the olive oil. Place one-third of the mixture in a blender or food processor and puree until smooth, about 1 minute. Stir the puree into the remaining vegetables. Cover and set aside at room temperature for 1 hour.

2.Light the grill using mesquite or other aromatic wood chips or preheat the broiler. Brush the salmon steaks with the remaining 2 tablespoons olive oil and enclose in a hinged basket or place on a cookie sheet brushed with 2 tablespoons olive oil. Grill over hot coals or broil, turning once, until the steaks are crisp and browned outside and just cooked through, about 4 minutes on each side.

3.Cut each fish steak in half and place on serving plates. Divide the salsa over the hot fish and serve at once.