We ate the relish on top of wild Alaskan salmon (baked at 450 for 9-10 minutes). It also tasted great on the asparagus we paired with the fish.
Sun-dried Tomato Relish:
(Kalyn's Kitchen who slightly adapted it from Fine Cooking Magazine)
1/2 cup sun-dried tomatoes packed in oil
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
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 minute, or until ingredients are uniform size and well combined. Serve over baked/grilled fish, or whatever else suits your fancy.