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

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  • Total: 1 hr
  • Prep: 45 min
  • Cook: 15 min
  • Yield: 4 servings
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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


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


1 stick unsalted butter

1 pound new red potatoes, boiled and halved

1/2 cup finely chopped parsley

Salt and freshly ground pepper


  1. 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.;