Grilled/Broiled Salmon with Mustard Sauce and Tomato Concassé
This recipe combines a range of flavors and textures to delicious effect, with a fragrant aroma from the marinade of white wine and dill. The grainy mustard sauce adds piquancy.
Note: the salmon needs to marinate for six hours.
Grilled Salmon with Mustard Sauce and Tomato Concassé
4 (6 oz each) skinless-boneless wild Alaska salmon fillets
6 cups white cooking wine
2 tablespoons fresh chopped dill or 1 tablespoon dried organic dill
4 tablespoons whole grain mustard
14 oz organic chicken stock
1 cup chopped shallots
1 tablespoons organic extra virgin olive oil
1 tablespoons butter
6 oz fresh low-fat yogurt
4 small zucchini, diced
1 lemon cut into wedges
Sea salt and organic black pepper