Grilled Salmon with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish

This recipe turns a simple grilled salmon into an impressive meal that’s sure to please. Brush salmon fillets with a sweet-and-sour honey glaze, then serve with a spicy tomato relish. Dovetailing Tip: Cook an additional 1/2 pound of salmon to use day 5 in Salmon Cakes.

Prep time:
Cook time:
Serving size: 4
Calories per serving: 199

1 cup sherry vinegar
2 tablespoons dijon mustard
1/4 cup honey
1 tablespoon Worcestershire sauce
1 tablespoon ancho chile powder
salt and freshly ground pepper, to taste
4 salmon fillets, 6 ounces each
2 medium ripe tomatoes, chopped
2 tablespoons finely diced spanish onions
2 tablespoons chopped parsley
1 teaspoon red pepper flakes
1/4 cup red wine vinegar
1/4 cup olive oil
salt and freshly ground pepper, to taste

In small saucepan over high heat, reduce vinegar to 1/4 cup. In mixing bowl, combine vinegar syrup with mustard, honey, Worcestershire and ancho chile powder and season to taste with salt and pepper. Let rest 30 minutes. Preheat grill. Brush salmon with the glaze and grill 3 minutes on each side. Serve with Spicy Tomato Relish.

For the Spicy Tomato Relish: Combine all ingredients in a bowl and season with salt and pepper to taste. Serve at room temperature.


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