Grilled Salmon with Winter Tomato Relish

I'm calling this "winter tomato relish" because it contains only fresh things which you can reliably find at most grocery stores in early March and that don't taste insipid and awful: cherry tomatoes, red onions, garlic, parsley, and fresh lime juice, plus salt and pepper and olive oil. I can think of a whole lot of fresh herbs I'd like to put in there, but I didn't have any, because it's early March.

As fresh dinners go, this was really easy. An hour before dinner I made the relish and started the grits. If you keep the heat quite low, after the first five minutes you only have to stir slow-cooking grits every 10 or 15 minutes to incorporate the skin that forms on the top. An hour was just long enough for the relish flavors to blend well (at room temperature, of course). I finished the grits up with a little parmesan cheese and half-and-half. Then I grilled the salmon, sliced up an avocado, and assembled the plates.