Summer Salmon

Name: Summer Salmon
Total time: 1800 s
Cuisine: American
Ingredients: 1 cup Greek Yogurt; 1 bunch Dill; 1 as needed Horseradish; 1 as needed Black pepper; 1 each Salmon Fillet; 3 medium Heirloom tomatoes; 1 dash Balsamic; 1 Salt; 2 tbsp Olive oil

Ryan Goodwin @cook_3814251

San Francisco, California

At the market, the tomatoes are starting to look pretty good, so I picked up a few. I was in the mood for salmon and got a small tail-end fillet chunk. The salmon set me thinking that dill might work with tomatoes. I'm not sure why I thought to brown the butter, but it makes sense in hindsight. There was an element missing, so I found some Greek yogurt in the fridge and added dill, but it was lacking. Tried salt and pepper. There was a definite improvement, but not quite there. A touch of horseradish sealed the deal. It made sense to use the, "tomato story," bowl I got at Daiso, a Japanese dollar store near my house. Pretty satisfied with the results overall. I'd put it on a menu.

Ryan Goodwin @cook_3814251

San Francisco, California

Saved

Ingredients

30 mins

1 cupGreek Yogurt
1 bunchDill
1as needed Horseradish
1as needed Black pepper
1 eachSalmon Fillet
3 mediumHeirloom tomatoes
1 dashBalsamic
1Salt
2 tbspOlive oil

Saved

Steps

30 mins

1

I had my sous chef chop about 1 1/2 Tbsp of dill and stir it into some Greek yogurt. We added horseradish and black pepper to taste.
2

I picked the majority of the remaining dill and sliced the tomatoes into large chunks, removing the core.
3

The butter was heated gently until browned. The dill fronds went in the pan and sizzled briefly, followed by tomatoes. Heat was removed.
4

I hit the tomatoes with a little salt and a touch of good balsamic, then set the pan aside.
5

To sear the salmon, I brought my trusty cast iron griddle to nearly smoking before adding a pour of olive oil. The prepped and lightly-salted salmon fillets were placed skin-side down in the pan to sear the skin crisp, then gently released with a fish spatula, flipped to brown the opposite side, and set aside to rest.
6

To plate, I spooned a mound of tomatoes into a bowl and placed the salmon fillet on top. I poured a little juice from the tomato pan over the salmon and added some dollops of dill yogurt. I tried to make it look pretty, but, well... It tasted good.