Directions

1. Set salmon on a plate and season with salt and pepper. Let salmon stand at room temperature about 20 minutes. Meanwhile, prepare a grill for two-zone medium heat grilling (350° to 450°F). For gas, preheat the grill with all the burners on, then turn off the center burner or one of the side burners. The area with no heat underneath it is indirect heat. For charcoal, ignite half a chimney of charcoal. Spread lit coals over only half of the fire grate; the area with no coals is for indirect heat. Set the cooking grate in place and let heat 10 minutes.
2. As the grill heats, make the relish. Toast pine nuts in a small skillet over medium heat, stirring often, until lightly browned and aromatic, 5 minutes. (Watch carefully, as pine nuts burn easily). Once toasted, place in a medium bowl.
3. Add the tomatoes, parsley, olives, capers, balsamic vinegar, 1 tablespoon olive oil, and garlic to the bowl with the pine nuts. Stir to combine, and then set aside.