1. Grill salmon filet on the barbecue or griddle on medium-high heat for about two minutes per side.
2. Chop cooked salmon into small pieces and set aside to cool.
3. In a medium bowl combine salmon, olive oil, white wine vinegar, lemon juice, salt (optional), and cilantro.
4. Once that's combined, put the salmon mixture in the fridge to chill for about 10 minutes.
5. While the salmon mixture is chilling, cut off the tops of the tomatoes and hollow them out to remove the seeds and flesh from the inside.
6. Chop 1⁄4 cup of the tomato insides and discard the rest.
7. Mix the diced tomato inside with the chilled salmon mixture.
8. Then, fill the hollowed tomatoes with the salmon and tomato mixture.
9. Once ready, serve chilled, and enjoy!
