PAN
ROASTED SALMON STEAKS WITH SHERRY VINEGAR HONEY GLAZE
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
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 sauté 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.
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