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Grilled Salmon With Citrus Salsa


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2 tablespoons sherry vinegar

3 tablespoons extra-virgin olive oil, divided

2 teaspoons extra-virgin olive oil, divided

1 navel orange, peeled and chopped

1/2 cup chopped kalamata olives

1/3 cup minced red onion

1/3 cup chopped fennel

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh flat-leaf parsley

4 salmon fillets (4 to 6 ounces each)

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