4 salmon filets, about 6 to 8 ounces each
3 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped fresh basil
1 teaspoon hot sauce
2 large tomatoes, sliced about 1/4 inch thick (heirloom varities are nice)
1 medium size red onion, sliced
Preheat a charcoal grill until coals are white or gas grill for several minutes until hot.
Spray a large piece of foil with non-stick cooking spray. Place salmon filets on foil, skin side down. Brush each with olive oil. Mix the minced garlic, salt, pepper, fresh basil and hot sauce together. Sprinkle 1/2 of the mixture on the filets. Layer the tomato and onion slices on top of this. Sprinkle the other half of the garlic mixture on top of the tomatoes. Wrap well in foil.
Grill for about 12 minutes. Open foil and check for doneness. Leave foil open and continue cooking with the grill covered until salmon is done.