4 whole medium orange tomatoes, peeled, seeded and coarsely chopped
1/4 cup cider vinegar
3 tbsp honey
1 tbsp minced fresh ginger
1/2 tsp ground cumin
1 pinch cayenne pepper
3 tbsp extra-virgin olive oil
4 clove garlic, minced
1 tbsp chopped basil
3/4 lb(s) skinless wild salmon fillet
Cut the salmon crosswise into twenty-four 1/2-inch-thick slices.
In a medium saucepan, combine the tomatoes with the vinegar, honey, ginger, cumin, cayenne, 1 tablespoon of the olive oil and half the garlic and bring to a boil.
Simmer over moderate heat, stirring occasionally, until the jam is thick, about 45 minutes.
Transfer the jam to a bowl and refrigerate until cool, about 1 hour.
Stir the chopped basil into the jam and season with salt and pepper.
Meanwhile, in a shallow bowl, combine the remaining 2 tablespoons of olive oil with the remaining garlic and season with salt and pepper.
Add the salmon, toss well to coat and refrigerate for 1 hour.
Light a grill.
Thread the salmon slices onto twenty-four 8-inch bamboo skewers.
Grill the salmon over moderate heat, turning once, until cooked through, 4 to 5 minutes.
Serve the salmon skewers with the tomato jam.