Whisk together the pesto, lemon and lime juices, olive oil, salt, Beau monde and freshly ground pep- per to make marinade

Wash the salmon thor- oughly in hot water to remove the fishy odor

In a shallow ceramic dish, marinate overnight in the refrigerator, turning the fish at least once. Coat the grill with non-stick vegetable spray and preheat

Place salmon, skin side down on a medi- um-hot grill

Grill for 10 to 12 minutes with lid down

Carefully move to serving platter using two spatulas

Place tomato slices on the grill, turning once so grill marks appear on both sides

Bring remaining marinade just to a boil in a saucepan

Arrange tomatoes around salmon and top with marinade

Serves 4.