Ingredients
1 cup sherry vinegar
2 tablespoons Dijon mustard
1/4 cup honey
1 tablespoon ancho chile powder
Salt and freshly ground pepper
4 salmon fillets, 6 ounces each
Spicy Tomato Relish:
2 medium ripe tomatoes, chopped
2 tablespoons finely diced Spanish onion
2 tablespoons chopped parsley
1 teaspoon red pepper flakes
1/4 cup red wine vinegar1/4 cup olive oil
Directions
Salt and freshly ground pepper, to taste
In a little pan over high warmth, lessen the vinegar to 1/4 glass. In a blending dish, join the vinegar syrup with the mustard, nectar, and ancho chile powder and season to taste with salt and pepper. Let rest 30 minutes. Preheat barbecue. Brush the salmon with the coating and barbecue 3 minutes on each side for medium. Present with the fiery tomato savor. For the Spicy Tomato Relish: Combine all fixings in a bowl and season with salt and pepper to taste. Serve at room temperature.
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