I served the salmon with a side of pureed cauliflower.
Grilled Salmon with Tomato Relish
Makes 2 servings
For the salmon:
1/3 cup champagne vinegar
2 tablespoons dry sherry
1 tablespoon Dijon mustard
2 tablespoons honey
1/2 tablespoon ancho chile powder
Sea salt and freshly ground black pepper
2 salmon fillets (6-8 ounces each)
For the relish:
1 cup cherry tomatoes, halved
1 tablespoon finely diced sweet onion
1 tablespoon parsley, chopped
1/2 teaspoon crushed red pepper
2 tablespoons red wine vinegar
2 tablespoons olive oil
Sea salt and freshly ground black pepper to taste
For the salmon glaze: over high heat, in a small saucepan, reduce the vinegar and sherry by half. Pour the reduced mixture in a bowl and add the mustard, honey, ancho chile powder and salt and pepper to taste. Set aside while preparing the relish.
For the tomato relish: combine all ingredients in a bowl and serve at room temperature.
Preheat the grill to medium high. Brush the salmon with the glaze and grill 3 minutes on each side for medium. Serve with the tomato relish.
Slightly adapted from Hot Off the Grill with Bobby Flay