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

The components of this recipe are easy: Make an ancho chile- and honey-spiced glaze for marinating fresh salmon fillets, and top the grilled fish with a simple chopped tomato relish. Dovetailing Tip: Grill 2 additional pounds of salmon, salt and pepper these 2 pounds but do not brush with the glaze. Set aside to use day 3 in Grilled Salmon Sandwiches.

Prep time:
Cook time:
Serving size: 4
Calories per serving: 198

1 cup sherry vinegar
2 tablespoons dijon mustard
1/4 cup honey
1 tablespoon ancho chile powder
salt and freshly ground pepper
4 salmon fillets, 6 ounces each
Spicy Tomato Relish:
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 a small saucepan over high heat, reduce the vinegar to 1/4 cup. In a mixing bowl, combine the vinegar syrup with the mustard, honey, and ancho chile powder and season to taste with salt and pepper. Let rest 30 minutes. Preheat grill. Brush the salmon with the glaze and grill 3 minutes on each side for medium. Serve with the 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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