1 large ripe tomato, diced
1 clove garlic, minced
Zest of 1 orange
1/2 tsp capers, chopped
6 black or Kalamata olives, roughly chopped (if using Kalamata, be sure to rinse them)
Pinch of sugar
2 Tbsp chopped flat leaf parsley
1 Tbsp balsamic vinegar
1-1/2 Tbsp extra-virgin olive oil, divided
Kosher salt and fresh black pepper, to taste
4 4-oz salmon filets
In a small bowl, mix together the tomato, garlic, orange zest, capers, olives, sugar, parsley, vinegar, 1/2 tablespoon of the oil, and a pinch of salt and pepper. Taste, adjust salt and pepper as needed, and set aside.
Heat a grill pan or nonstick frying pan over medium-high heat. While the pan is heating, season the salmon with salt and pepper, and rub the remaining 1 tablespoon of oil over all of the filets. Place on the hot pan. Cook for 4 minutes on each side, or until the outside is lightly browned by the inside is still slightly translucent.
Remove fish from the pan, and serve topped with tomato-caper relish. Because this dish tastes good hot, cold, or at room temperature, it's a great picnic or buffet dish and can be made several hours ahead.