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

Name: Pan Roasted Salmon Steaks with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish and Parsleyed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.
2
For the Salmon: In a small saucepan over high heat, reduce the vinegar to 1/4 cup.
3
In a mixing bowl, combine the vinegar syrup with the mustard, honey and ancho chile powder and season to taste with salt and pepper.
4
Let rest at room temperature for 30 minutes.
5
Heat the tablespoon of oil in a medium saute pan until almost smoking.
6
Brush the salmon on both sides with the glaze.
7
Place in the pan and cook until lightly golden brown.
8
Place in the oven and continue cooking for 5 to 6 minutes for medium doneness.
9
Remove from the oven brush again with the glaze.
10
For the Potatoes: Melt the butter over medium heat in a large saute pan.
11
Add the potatoes and toss to coat with the butter, let cook 5 minutes.
12
Add the parsley and season with salt and pepper to taste.

864

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 medium ripe tomatoes, coarsely chopped, 2 tablespoons red onion, finely diced, 1 tablespoon finely chopped parsley, 1/2 teaspoon red pepper flakes, and more.

Yes, Pan Roasted Salmon Steaks with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish and Parsleyed Potatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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