Place salmon and dressing in a sided dish and turn to coat. Cover, refrigerate and marinate salmon one hour. Combine the remaining ingredients, except oil, in a bowl. Cover and refrigerate relish until needed.
When marinated, remove salmon from refrigerator. Preheat barbecue or indoor grill to medium-high. Oil the grill to prevent sticking. Grill the salmon 3 to 4 minutes per side, or until cooked through. Serve salmon with a generous spoonful of the relish.
Note: Find Little Creek dressings in our salad dressing the aisle. Shake the bottle well before using.