Rinse the salmon fillets.
Mush the garlic and a tablespoon of ginger on a plate.
Put the above in a deep dish and add soy, chili, lemon zest and lemon juice and a tablespoon of black sugar to make the marinade.
Place the salmon fillets in the marinade for half an hour.
Prepare the grill at high temperature and place the fillets for a few minutes on each side. As long as the fillets are roasting, brush them with the remaining marinade so that they do not dry out.
Garnish the salmon with freshly chopped tomatoes and 2 sprigs of rosemary.
Accompany with basmati rice.