PAN ROASTED SALMON STEAKS WITH SHERRY VINEGAR- HONEY GLAZE
This is an old Bobby Flay recipe I've had saved in my cookbook since 2000, and I still haven't made it! The original recipe does not say what temp to pre-heat your oven to so 400 is kind of a guess, I think it will work though. Please let me know how this works for you in case any adjustments need to be made. Cook time is also approximate. Thanks!
Provided by KLBoyle
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 400 degrees.
- In a small sauce pan 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 mixture rest at room temp, about 30 minute.
- Heat the oil in a saute pan until almost smoking.
- Brush salmon on both sides with glaze and place in pan. Cook until lightly golden brown.
- Place pan in oven and continue cooking, about 5-6 minute for medium doneness.
- Remove from oven and brush again with glaze.
GRILLED SALMON WITH SHERRY VINEGAR-HONEY GLAZE
Steps:
- 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 30 minutes. Preheat grill. Brush the salmon with the glaze and grill 3 minutes on each side for medium.
GRILLED SALMON WITH SHERRY VINEGAR-HONEY GLAZE AND SPICY TOMATO RELISH
Steps:
- In small saucepan over high heat, reduce vinegar to 1/4 cup. In mixing bowl, combine vinegar syrup with mustard, honey, Worcestershire and ancho chile powder and season to taste with salt and pepper. Let rest 30 minutes. Preheat grill. Brush salmon with the glaze and grill 3 minutes on each side. Serve with Spicy Tomato Relish.
- For the Spicy Tomato Relish: Combine all ingredients in a bowl and season with salt and pepper to taste. Serve at room temperature.
GRILLED SALMON WITH SHERRY VINEGAR-HONEY GLAZE AND SPICY TOMATO RELISH
Steps:
- 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 30 minutes. Preheat grill. Brush the salmon with the glaze and grill 3 minutes on each side for medium. Serve with the spicy tomato relish. For the Spicy Tomato Relish: Combine all ingredients in a bowl and season with salt and pepper to taste. Serve at room temperature.
Nutrition Facts : Calories 330 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 94 milligrams, Sodium 439 milligrams, Carbohydrate 20 grams, Fiber 1 grams, Protein 34 grams, Sugar 17 grams
FIVE-SPICE SALMON WITH SHERRY VINEGAR AND ROASTED CHICKEN SAUCE
Provided by Bryan Miller
Categories dinner, quick, project, main course
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a blender or electric spice grinder, grind each spice individually, then blend them together.
- Cut salmon into six equal portions. Season with salt and pepper. Dredge each piece, skin side down, in spice mixture. Set aside, skin side up.
- In two 10-inch pans, heat olive oil over medium flame, and place three pieces of salmon in each pan, skin side down. Cover.
- Cook for 4 minutes. Do not turn fish. Remove fish to clean towels briefly. Serve on warm plates with sherry vinegar and chicken sauce.
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