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

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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

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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!!!!!

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excellent -- a definite keeper!!!!!!!!

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For the record on the oven temp. ( 450

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An oven temperature would take the guesswork out of the equation. Nothing is worse than over-cooked fish. Do any editors work on these recipes?

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absolute 5* meal, delicious, way too yummy and great looking!! I followed the whole recipe for the first time ever with only 2 adjustments (I used 1/2 chillipowder and 1/2 paprika on salmon and as I couldn't have found the aged cherry vinegar, I combined 1/3cup red wine, 1/3cup cherry wine and 1/3 cup balsamic. all the tastes match perfectly and it looks fantastic on a plate. I also added steamed asparagus and me and my hubby were only full of 'oh wow', 'yum' and 'this is delicious': I especially loved the combination of glazed salmon and relish!!! 5* YUM

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This was by the far the tastiest salmon I have ever made! To kick it up, I sauteed some onions and mushrooms and then added some of the extra sherry glaze and poured it on top of the salmon... ABSOLUTELY DELICIOUS!

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We grilled the fish instead of pan roasting it and it turned out great. I used pasilla chili powder since it was what I had on hand. Served it over couscous which soaked up the lovely tomato relish juices. Will do this again.

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See above.

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I reallly wanted to love this. But the flavors were somehow off for me. I went to the farmer's market today and bought local organic potatoes and tomatoes, and to the fish monger for wilid sock-eye salmon ($$$ so I'm disappointed.