Pan Roasted Salmon Steaks with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish and Parsleyed Potatoes

Name: Pan Roasted Salmon Steaks with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish and Parsleyed Potatoes
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps ancho chile powder; 59 milliliters Dijon mustard; 118 milliliters honey; 454 grams new red potatoes, boiled and halved; 59 milliliters olive oil; 1 Tbsp olive oil; 118 milliliters finely chopped parsley; 1 Tbsp finely chopped parsley; 2 Tbsps red onion, finely diced; 1 teaspoons red pepper flakes; 59 milliliters red wine vinegar; 4 salmon steaks, 6 or 7 ounces each; 4 servings Salt and pepper; 4 servings Salt and freshly ground pepper; 237 milliliters aged sherry vinegar; 2 mediums ripe tomatoes, coarsely chopped; 1 stick unsalted butter

Pan Roasted Salmon Steaks with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish and Parsleyed Potatoes requires around 1 hour from start to finish. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains roughly 5g of protein, 42g of fat, and It is a good option if you're following a gluten free and pescatarian diet.

Instructions

Combine all ingredients in a medium bowl and let rest at room temperature for 30 minutes. For the Salmon: 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.

Ingredients you will need

Ancho Chili Powder

Salt And Pepper

Mustard

Vinegar

Salmon

Honey

Syrup

Equipment you will use

Mixing Bowl

Sauce Pan

Let rest at room temperature for 30 minutes.

Heat the tablespoon of oil in a medium saute pan until almost smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Brush the salmon on both sides with the glaze.

Ingredients you will need

Salmon

Glaze

Place in the pan and cook until lightly golden brown.

Equipment you will use

Frying Pan

Place in the oven and continue cooking for 5 to 6 minutes for medium doneness.

Equipment you will use

Oven

Remove from the oven brush again with the glaze. For the Potatoes: Melt the butter over medium heat in a large saute pan.

Ingredients you will need

Potato

Butter

Glaze

Equipment you will use

Oven

Frying Pan

Add the potatoes and toss to coat with the butter, let cook 5 minutes.

Ingredients you will need

Potato

Butter

Add the parsley and season with salt and pepper to taste.;

Ingredients you will need

Salt And Pepper

Parsley

Equipment

Ingredients

Servings:

2Tbsps

ancho chile powder 59milliliters

Dijon mustard 118milliliters

honey 454grams

new red potatoes, boiled and halved 59milliliters

olive oil 1Tbsp

olive oil 118milliliters

finely chopped parsley 1Tbsp

finely chopped parsley 2Tbsps

red onion, finely diced 1teaspoons

red pepper flakes 59milliliters

red wine vinegar 4

salmon steaks, 6 or 7 ounces each 4servings

Salt and pepper 4servings

Salt and freshly ground pepper 237milliliters

aged sherry vinegar 2mediums

ripe tomatoes, coarsely chopped 1stick

unsalted butter

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. 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. The La Crema Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.