Brush salmon lightly with olive oil and grill 3minutes on each side.
Place salmon in tin baking dish, place kalamata crust on salmon.
Place in salamander and broil for about 1 ½ to 2 minutes until crust is golden brown.
Place salmon slightly diagonally at front of plate.
Place cous cous or potatoes in left rear corner and seasonal vegetables in right rear corner.
Drape relish across salmon fillet.
Place long chives in front of salmon going across fillet.
Zest orange onto base of chives. Serve.