Grilled Salmon w/ Tomato Marmalade & Yogurt Sauce

Ingredients:

1 Salmon Fillet

2-3 Large Tomatoes

1 Large White Onion

For Sauce:

2 Courgettes

100g (2 large tbsp) Greek Yogurt

10g Parsley

Method: Begin by preparing the salmon. Regardless of whether you buy salmon with or without skin, the process is the same. Warm either a griddle (recommended) or regular frying pan on a medium-high heat and add some olive oil. Add salt/pepper on the salmon fillet and then add to the pan when hot. Fry or grill the fillet for roughly 2-3 minutes on each side. If you are using salmon with the skin on, ensure you place the fillet skin-side down to make the skin extra crispy during the cooking.

In the meantime, finely chop the onion and cut the tomatoes into medium-sized chunks. Then, add them to the pan once the salmon is cooked and removed from the pan to rest for about ten minutes. Let the onion and tomato cook slowly on a low heat for about 15 minutes until it has a texture of a marmalade; so slightly thick. Make sure to stir the tomatoes regularly so they do not burn.

As the mixture is cooking, peel and finely chop the courgettes into very small pieces. Then place the courgette into a small bowl along with the yogurt. Also add a touch of olive oil, finely chopped parsley and salt/pepper to taste. Once the marmalade is the right thickness, remove and serve with the salmon. Feel free to add the yogurt mixture on the plate or serve separately; your choice. Bon Appetite!