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Receta Pan Roasted Salmon Steaks With Sherry Vinegar Honey Glaze
by Global Cookbook

Pan Roasted Salmon Steaks With Sherry Vinegar Honey Glaze
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Ingredientes

  • 2 med ripe tomatoes coarsely minced
  • 2 Tbsp. finely-diced red onion
  • 1 Tbsp. finely-minced parsley
  • 1/2 tsp red pepper flakes
  • 1/4 c. red wine vinegar
  • 1/4 c. extra virgin olive oil
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1 c. aged sherry vinegar
  • 1/4 c. Dijon mustard
  • 1/2 c. honey
  • 2 Tbsp. ancho chile pwdr
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1 Tbsp. extra virgin olive oil
  • 4 x salmon steaks - (6 or possibly 7 ounce ea)
  • 1 stk unsalted butter
  • 1 lb new red potatoes boiled, halved
  • 1/2 c. finely-minced parsley
  •     Salt to taste
  •     Freshly-grnd black pepper to taste

Direcciones

  1. For the Spicy Tomato Relish: Combine all ingredients in a medium bowl and let rest at room temperature for 30 min.
  2. For the Salmon: In a small saucepan over high heat, reduce the vinegar to 1/4 c..
  3. In a mixing bowl, combine the vinegar syrup with the mustard, honey and ancho chile pwdr and season to taste with salt and pepper. Let rest at room temperature for 30 min.
  4. Heat the Tbsp. of oil in a medium saute/fry pan till almost smoking. Brush the salmon on both sides with the glaze. Place in the pan and cook till lightly golden. Place in the oven and continue cooking for 5 to 6 min for medium doneness. Remove from the oven brush again with the glaze.
  5. For the Potatoes: Heat the butter over medium heat in a large saute/fry pan. Add in the potatoes and toss to coat with the butter, let cook 5 min. Add in the parsley and season with salt and pepper to taste.
  6. This recipe yields 4 servings.
  7. Comments: Original title as listed is "Pan Roasted Salmon Steaks With Sherry Vinegar-Honey Glaze And Spicy Tomato Relish And Parsleyed Potatoes."