Summer Salmon

Directions

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.