Summer Salmon

1. 1

   I had my sous chef chop about 1 1/2 Tbsp of dill and stir it into some Greek yogurt.

2. 2

   We added horseradish and black pepper to taste.

3. 3

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

4. 4

   The butter was heated gently until browned.

5. 5

   The dill fronds went in the pan and sizzled briefly, followed by tomatoes.

6. 6

   Heat was removed.

7. 7

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

8. 8

   To sear the salmon, I brought my trusty cast iron griddle to nearly smoking before adding a pour of olive oil.

9. 9

   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.

10. 10

    To plate, I spooned a mound of tomatoes into a bowl and placed the salmon fillet on top.

11. 11

    I poured a little juice from the tomato pan over the salmon and added some dollops of dill yogurt.

12. 12

    I tried to make it look pretty, but, well...

13. 13

    It tasted good.

* Per serving · 4 servings · Values may vary.