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Grilled Salmon w/ sun-dried tomato, Olive, Caper, & Parsley relish


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Rate this recipe 3.5/5 (6 Votes)


  • 1/2 cup sun-dried tomatoes packed in oil, room temperature
  • 1/4 cup drained and pitted kalamata olives
  • 1 T chopped red onion
  • 1 T capers
  • 2 T chopped parsley (or more)
  • (original recipe had chopped oregano too)
  • 2 1/2 T fresh lemon juice
  • 5 T extra virgin olive oil
  • sea salt and fresh ground black pepper to taste


Servings 4
Adapted from


Step 1

Put sun-dried tomatoes into food processor with steel blade, and process about 30 seconds. Add olives, red onion, and capers, and process about 30 seconds more. Add all remaining ingredients and process about one minutes, or until ingredients are uniform size and well combined. Serve over grilled fish.

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