Citrus-Marinated Salmon with Heirloom Tomato Concassé and Goat’s-Milk Feta

Concassé is a French term for something that is coarsely chopped, usually tomatoes. It sounds so much more luxurious than “sauce,” doesn’t it . . . concassé . . . Well, this is indeed a luxurious dish of colorful salmon marinated in citrus and dill, with a jammy, tomatoey zucchini sauce and feta cheese topping. It goes without saying that you must make this dish in the summer, when local tomatoes and zucchini are ravishingly fresh and delicious.