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

Name: Grilled Salmon with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp ancho chile powder; 2 Tbsps Dijon mustard; 59 milliliters honey; 59 milliliters olive oil; 2 Tbsps finely diced Spanish onion; 2 Tbsps chopped parsley; 1 teaspoon red pepper flakes; 59 milliliters red wine vinegar; 4 fillets salmon fillets, 6 ounces each; 4 servings Salt and freshly ground pepper, to taste; 237 milliliters sherry vinegar; 2 mediums ripe tomatoes, chopped; 1 Tbsp Worcestershire sauce

Grilled Salmon with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish takes about 45 minutes from beginning to end. One portion of this dish contains approximately 35g of protein, 25g of fat, and a total of 468 calories. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 4. It is perfect for The Fourth Of July. It works well as a main course. Head to the store and pick up ancho chile powder, dijon mustard, tomatoes, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

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.

Ingredients you will need

Ancho Chili Powder

Salt And Pepper

Worcestershire Sauce

Mustard

Vinegar

Honey

Syrup

Equipment you will use

Mixing Bowl

Sauce Pan

Let rest 30 minutes. Preheat grill.

Equipment you will use

Grill

Brush salmon with the glaze and grill 3 minutes on each side.

Ingredients you will need

Salmon

Glaze

Equipment you will use

Grill

Serve with Spicy Tomato Relish.

Ingredients you will need

Relish

Tomato

Combine all ingredients in a bowl and season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Equipment you will use

Bowl

Serve at room temperature.

Equipment

Ingredients

Servings:

1Tbsp

ancho chile powder 2Tbsps

Dijon mustard 59milliliters

honey 59milliliters

olive oil 2Tbsps

finely diced Spanish onion 2Tbsps

chopped parsley 1teaspoon

red pepper flakes 59milliliters

red wine vinegar 4fillets

salmon fillets, 6 ounces each 4servings

Salt and freshly ground pepper, to taste 237milliliters

sherry vinegar 2mediums

ripe tomatoes, chopped 1Tbsp

Worcestershire sauce

Recommended wine: Pinot Noir, Chardonnay, Sauvignon Blanc

Pinot Noir, Chardonnay, and Sauvignon Blanc are my top picks for Grilled Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Burn Cottage Cashburn Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 30 dollars.

Burn Cottage Cashburn Pinot Noir

Ripe dark cherry, redcurrant and chocolate notes precede savoury notes of wild thyme, briar, and earth. Supple mouthfilling tannins give depth to the palate, while the freshness and red-berry acidity retain lovely length, focus, and balance.