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(Updated April 2013 with better photos and step-by-step photos.)  I first posted this Grilled Salmon with Sun-Dried Tomato, Olive, Caper, and Parsley Relish back in 2007, when my beloved Fine Cooking magazine had a feature about sauces to finish off grilled fish, and I thought this recipe idea sounded especially interesting. I made the sun-dried tomato relish, with slight changes to the recipe, and I loved the way it enhanced the salmon. When I made this in 2007, I gave some to my (former) neighbor Brooke, and within a day she had e-mailed to ask for the recipe! I highly recommend you try this delicious way to add that special something to grilled salmon, and I think it would taste wonderful on other types of fish or chicken breasts too. I'm consistently happy with recipes I find in Fine Cooking, and this recipe is something I'll be making over and over. Here's my version of this delicious relish and grilled salmon combination.

(This favorite White Bean Salad with Tuna and Parsley is today's pick for the month of Daily Phase One Recipes. If you've never thought of combining these ingredients, you might be surprised what a delicious lunch salad this is, but be sure to use the tuna packed in olive oil for best flavor. You can see all the recipes from the month by clicking Daily Phase One Recipes.  Check after the recipe for Phase One Flashbacks from this day in 2012 and 2013.)

In the early days of my blog I discovered a delicious and affordable brand of Tuna Packed in Olive Oil, which changed my way of thinking about canned tuna forever.   That tuna plus my love of parsley and lemon inspired my version of this classic tuna and white bean salad and it's turned into a favorite lunch that I've made over and over.   I updated the photo for this recipe in the summer of 2011, when I had plenty of fresh parsley from the garden, but parsley is an herb that's available and inexpensive all year from the grocery store, and I love that this salad uses ingredients I always have on hand.