Grilled Salmon with Red Pepper Relish

Preheat grill to medium-high. 

Oil the grill rack. Sprinkle salmon with 1/4 teaspoon salt and pepper. Grill, flipping once, until browned and the fish flakes easily with a fork, 6 to 12 minutes, depending on thickness. Grill bell peppers, onion and jalapeño, turning as needed, until just charred, 5 to 6 minutes. Remove from heat and let cool slightly. 

Coarsely chop the bell peppers and onions and mince the jalapeño (remove seeds if desired). Whisk lime juice, oil, agave and the remaining 1/4 teaspoon salt in a large bowl. Add cilantro, capers and the vegetables and toss to combine. Serve the salmon with the relish.