Grilled/Broiled Salmon with Mustard Sauce and Tomato Concassé

Ingredients

• 4 Vital Choice wild salmon fillets (6 ounces each)
• 1 tablespoon organic Vital Choice extra virgin olive oil
• 6 cups white cooking wine
• 2 tablespoons fresh chopped dill or 1 tablespoon dried organic dill
• 4 tablespoons whole grain mustard
• 14 ounces organic chicken stock
• 1 cup chopped shallots
• 1 tablespoon butter
• 6 ounces fresh, low-fat plain yogurt
• 4 small zucchini, diced
• 2 tomatoes
• 1 lemon, cut in wedges
• Sea salt and organic black pepper

Instructions

1. Marinate the salmon in white wine, dill, sea salt and pepper. Cover and refrigerate for about 6 hours.
2. Make tomato concassé: Core the tomatoes and score an X on the skin, then place in boiling water for 20 seconds. Remove tomatoes from stove and place under cold running water. The peel should slip off easily; if not simply place back in the boiling water for a few more seconds. Cut tomatoes in half and remove the seeds, then rinse out and chop roughly. Gently cook the finely chopped shallots and tomato in oil for 5 minutes then set aside until required.
3. Preheat the grill or broiler on medium high and cook the oiled salmon for 6 to 8 minutes, turning once. Cook the salmon until it is still a bit pink in the very center and set aside, covered.
4. Make mustard sauce: Crush the whole grain mustard lightly in a mortar. Bring mustard and chicken stock to a boil in a sauce pan, then reduce to medium-high heat and cook until reduced by half. Add yogurt and butter and whisk briskly. Remove from heat.
5. Dice the zucchini and blanch in boiling, lightly salted water. Toss zucchini with the tomato concassé.
6. Plate the meal: Arrange the zucchini/concassé mixture on the center of the plate. Top with the grilled or broiled salmon and drizzle with whole grain mustard sauce. Garnish with chopped fresh dill and lemon wedges.