Ingredients
Spicy Tomato Relish:
- 2 medium ripe tomatoes, coarsely chopped
- 2 tablespoons red onion, finely diced
- 1 tablespoon finely chopped parsley
- 1/2 teaspoon red pepper flakes
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- Salt and freshly ground pepper
Salmon:
- 1 cup aged sherry vinegar
- 1/4 cup Dijon mustard
- 1/2 cup honey
- 2 tablespoons ancho chile powder
- Salt and pepper
- 1 tablespoon olive oil
- 4 salmon steaks, 6 or 7 ounces each
Potatoes:
- 1 stick unsalted butter
- 1 pound new red potatoes, boiled and halved
- 1/2 cup finely chopped parsley
- Salt and freshly ground pepper
Directions
For the Spicy Tomato Relish: 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. Let rest at room temperature for 30 minutes. Heat the tablespoon of oil in a medium saute pan until almost smoking. Brush the salmon on both sides with the glaze. Place in the pan and cook until lightly golden brown. Place in the oven and continue cooking for 5 to 6 minutes for medium doneness. Remove from the oven brush again with the glaze. For the Potatoes: Melt the butter over medium heat in a large saute pan. Add the potatoes and toss to coat with the butter, let cook 5 minutes. Add the parsley and season with salt and pepper to taste.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 21 reviews
By enoughtime4u_10...
Buckingham, PA
on March 19, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The spicy tomato relish is out of bounds, crazy good. No wonder he's an IRON CHEF.
Excellent, highly recommended!
P.S. OVEN TEMP 450
By bloombrews
Pittsburgh, PA
on December 11, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I do not give a perfect 5-STAR often, but this one was it the first bite! WOW!!!!!
I did not have the Ancho chile powder, so I used my made Emiril's essence - "Bayou Blast" ! This spice mix should always be on hand!
The "Relish" is sooooo good! A very simple recipe, and now I use it for my salad dressing, mix it in with fresh cooked rice.....
We only get cardboard tomatoes here in Pittsburgh PA in the off-season, so I used a can of my favorite Delallo plain diced tomatoes in a 14.5 ounce can. It made the "Relish"! I can not wait to try this with Summer toms!
I used my house favorite vinegars in a mix to substitute for the Sherry vinegar - Balsamic, Aged rice vinegar, and 1/3 Chinkiang vinagar from China. The mix made the vinagar syrup great. I now have a Spanish Sherry vinegar and can NOT wait to make this 5-Star again. If you do not have the specific items in your pantry, do not worry, just go for it! YUM YUM YUM YUM YUM!!!!!
By viclonia
Punta Gorda , F...
on November 21, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
excellent -- a definite keeper!!!!!!!!
Read all 21 reviews