Pan Roasted Salmon Steaks with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish and Parsleyed Potatoes

Ingredients

• 2 tablespoons ancho chile powder 
• 0.3 cup dijon mustard 
• 0.5 cup honey 
• 1 pound new potatoes red boiled halved
• 0.3 cup olive oil 
• 1 tablespoon olive oil 
• 0.5 cup parsley finely chopped
• 1 tablespoon parsley finely chopped
• 2 tablespoons onion diced red finely
• 0.5 teaspoon pepper flakes red
• 0.3 cup red wine vinegar 
• 4  salmon steaks 
• 4 servings salt and pepper 
• 4 servings salt and pepper freshly ground
• 1 cup aged sherry vinegar 
• 2 medium tomatoes ripe coarsely chopped
• 1 stick butter unsalted

Equipment

• frying pan
• sauce pan
• oven
• mixing bowl

Directions

1. Combine all ingredients in a medium bowl and let rest at room temperature for 30 minutes. For the Salmon: 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.
2. Let rest at room temperature for 30 minutes.
3. Heat the tablespoon of oil in a medium saute pan until almost smoking.
4. Brush the salmon on both sides with the glaze.
5. Place in the pan and cook until lightly golden brown.
6. Place in the oven and continue cooking for 5 to 6 minutes for medium doneness.
7. Remove from the oven brush again with the glaze. For the Potatoes: Melt the butter over medium heat in a large saute pan.
8. Add the potatoes and toss to coat with the butter, let cook 5 minutes.
9. Add the parsley and season with salt and pepper to taste.;