Despite the newer and trendier cookbooks on my shelf, and all the advice cable and public t.v. chefs (have you seen this testy French guy named Ludo? He's a real piece of travail!), I still tend to come back to my falling-apart, hardcover Joy of Cooking.

Here is a fantastic Joy recipe that uses up those end-of-season tomatoes and basil, and adds a twist of mint.  Dan was skeptical when he heard the mix of ingredients, but I'm telling you, it's great.

Broiled Salmon with Tomatoes, Basil, and Mint

Combine, cover, and let stand for 30 to 40 minutes:

2 very ripe beefsteak tomatoes, cored, seeded and cut into 1/2 inch dice

5 tbsps. extra virgin olive oil

3 tbsps. soy sauce

2 tbsps. fresh lemon juice

1 1/2 cups fresh basil leaves, torn into pieces if large

2 tsps. finely chopped fresh mint

1/2 tsp cracked black peppercorns

Preheat the broiler.

Generously brush all sides of:

4 salmon filets, (6 to 7 ounces each)

Season well with:

Salt and ground black pepper to taste

Place on a sheet of aluminum foil:

Eight 1/8 inch thick slices onions

Brush with olive oil, and season with salt and pepper.

Place the fish on a broiler pan. On each filet, overlap 2 onion slices. Broil about 8 inches from the heat until the onions have wilted and caramelized, 12 to 15 minutes. Do not worry if the onions char here and there, but if they blacken, cover them with foil. Check the fish for doneness: It should look rosy, not deeply salmon-colored. Remove the fish to plates. Stir the tomato salsa and spoon it generously over the salmon. 

--B.J. Roche