Mediterranean Grilled Salmon with olive-tomato relish and lemon beurre blanc

Ingredients

• 1½ pounds clean salmon, cut in four 6-ounce pieces
• 1 pint cherry tomatoes, char grilled
• ¼ cup rough chopped kalamata olives
• ¼ cup rough chopped green olives
• ½ red onion, grilled and small diced
• ½ cup extra virgin olive oil
• 2 tablespoons chopped fresh herbs (dill, oregano, parsley)
• 1 garlic clove, chopped
• 1 cup lemon beurre blanc
• 1 cup white wine
• 1 cup heavy cream
• 2 bay leaves
• ½ tablespoon whole black pepper corns
• 3 sprigs fresh thyme
• ½ pound sweet butter, diced
• Juice from 1 lemon
• Salt to taste