what-i-cooked: summer sockeye with jalapeno balsamic soaked heirlooms

my apologies for my blogger absence.  my usb ports on my computer have decided to stop functioning and as such i have not been able to upload my photo's (i have a few recipes on hold and will post as soon as this computer gets fixed- genius appointment tomorrow). but, using my phone camera i was able to snap a few photos of tonight's dinner and although the quality isn't great hopefully they will suffice. 

this recipe was inspired by a great chicken tikka masala that i had at cityflats hotel in holland, mi.  i was really craving that savory sweet flavor with a hint of spice and tomato- but i also wanted to make something summer-y and light.  i chose a creamy marinade and balanced it with an heirloom tomato salsa.  i served it with some grilled asparagus tossed in olive oil and cayenne pepper.  it was definitely a hit and i'll be making it again soon!

marinade (serves 2)
1/3 cup of greek yogurt
1/2 teaspoon garam masala
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper
juice of 2 limes
1 teaspoon ground ginger
2 cloves garlic chopped
salt and pepper to taste
3 tablespoons chopped cilantro
2- 6  oz sockeye salmon filets

directions:
mix the garam masala, cayenne pepper, crushed red pepper, garlic, ginger, cilantro, salt and pepper together with the greek yogurt and lime juice.  place the salmon in a zip-lock freezer bag and then  mix with 3/4 of the marinade, reserve the other 1/4 in a container to be refrigerated. make sure the salmon is coated on both sides with the marinade and then refrigerate for 1-3 hours.  then, heat a grill over medium high heat and cook the salmon for 3 minutes/side.  once the salmon is cooked, top with the jalapeno balsamic soaked heirloom tomoatoes (recipe posted below) and drizzle the reserved marinade atop.

jalapeno balsamic heirloom tomato salsa (serves 2)
ingredients:
1 heirloom tomato
jalapeno balasamic vinegar
salt
parsley

directions:
finely chop the heirloom tomato with a sharp knife.  then place in a bowl and cover with the jalapeno  balsamic vinegar.  sprinkle a dash of kosher salt and toss with a small handful of chopped fresh italian parsley. serve atop summer sockeye.