Marinate fish at least 20 minutes with bag sealed at room temperature.
Thinly slice the tomato and sprinkle with salt and pepper.
Place fish on hot grill. Add salt and pepper to taste. (Fresh ground is preferred).
As the fish cooks (3-5 minutes per side), use a brush and mop the marinade onto fish.
Turn salmon a quarter (90 degrees) after a quarter of the way through cooking. (This will give it nice grill cross hatch marks).
Flip fish half way though cooking. Add salt and pepper to taste to this side as well.
Continue to baste the fish with marinade. (Try to use all if possible).
Turn fish another 90 degrees after 3/4 done cooking.
Before fish is completely cooked, top it with thinly sliced tomato. Top tomato with fresh basil. Top basil with crumbled goat cheese. Shut the grill for a minute or two before taking fish off. Let rest a few minutes and enjoy!
Feel free to make the marinade to taste. It should be sweet, and salty, and sour. I did not measure anything out when making this dish. I simply tasted it a few times until it was balanced the way I liked it.