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.
Recipe courtesy of Bobby Flay