Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Sherry vinegar

  2. 2 tablespoons 30ml Dijon mustard

  3. 1/4 cup 59ml Honey

  4. 1 tablespoon 15ml Ancho chile powder Salt - to taste Freshly-ground black pepper - to taste

  5. 4 Salmon fillets - (abt 6 oz ea) Spicy Tomato Relish - (see recipe)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. This recipe yields 4 servings.


Send feedback