In a wide, shallow dish, stir together 1 tablespoon of the oil, tamari and lime juice.

Add salmon and turn to coat and set aside.

Heat remaining 3 tablespoons oil in a large saucepan over medium heat.

Add onion and cook, stirring occasionally, until light golden, about 10 minutes.

Add garlic and cook, stirring, for 1 minute.

Add tomatoes, olives, wine, capers, basil, chile flakes and salt and bring to a boil.

Lower the heat, cover and simmer, stirring occasionally until fragrant and thickened, about 20 minutes.

Prepare a grill for medium heat cooking, oiling the grill grates as needed.

Grill salmon, flipping once, until fish is just cooked through and flakes easily with a fork, about 8 to 10 minutes.

Divide sauce among 6 plates and top each with a piece of salmon.

*To quickly peel a large quantity of tomatoes, score an "X" on the base of each tomato and submerge them, a few at a time, into a large pot of boiling water for 20 to 30 seconds.

Then transfer to a bowl of ice water and let cool before peeling.