Chop the grape tomatoes into quarters. Chop the apricots and radishes into small pieces, about 1/3 - 1/2 inch each. Chop the scallions, parsley leaves, and mint leaves.
In a large bowl, combine all the chopped ingredients with the grated garlic clove, olive oil, salt, and pepper. Mix well and serve immediately or chill in the fridge for a few minutes to let the flavors infuse. Serve this Tomato Apricot Relish over pan-seared salmon.
To cook the salmon, season it with salt and pepper, heat 1 tablespoon olive oil in a large pan and cook the salmon 2-3 minutes per side, or until desired doneness.
View the recipe instructions at Babaganosh
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