Ingredients 4
- 250 ml of Red wine sherry vinegar (From the Jerez region in Spain)
- 60 ml Runny honey
- 30 g Dijon mustard
- 15g Chili powder (Ancho, Mexican chili)
- 4x125g Salmon fillets
- Maldon sea salt & Fresh Ground black pepper
Tomato Relish
- 2 medium ripe plum tomatoes, chopped
- 40 g yellow onion (Chopped)
- 30 g cilantro (chopped)
- 1 Red chili deseeded (finely chopped)
- 60 ml Red wine vinegar
- 60 ml Olive oil
- Maldon sea salt & couple turns of freshly ground black pepper
Method
In a small saucepan, high heat, reduce the vinegar to 60 ml, take of the heat. Add the mustard, honey, and ancho chile powder and season to taste. Place in chiller for about 30 minutes. Preheat grill. Brush the salmon with the glaze and grill 3 minutes on each side for medium or longer if you want your salmon cooked well done. I serve a spicy tomato relish. Spicy Tomato Relish: Combine all ingredients in a bowl and season with salt and pepper to taste. Serve at room temperature.
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