Pan Roasted Salmon Steaks With Sherry Vinegar Honey Glaze Recipes

Steps:

• Pre-heat oven to 400 degrees.
• In a small sauce pan 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 mixture rest at room temp, about 30 minute.
• Heat the oil in a saute pan until almost smoking.
• Brush salmon on both sides with glaze and place in pan. Cook until lightly golden brown.
• Place pan in oven and continue cooking, about 5-6 minute for medium doneness.
• Remove from oven and brush again with glaze.

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Spray the foil with cooking spray if you plan on eating the salmon skin. (If you do not plan on eating the skin, you can skip this step.) Place the salmon fillets, skin-side down, onto the prepared baking sheet.
• Whisk together the honey, lime zest, and juice in a small bowl. Remove 2 tablespoons of the mixture to another small bowl and set aside. Brush the remaining honey-lime mixture over top of the salmon fillets.
• Combine the brown sugar, cumin, paprika, garlic, 2 teaspoons salt and a few grinds of pepper in a medium bowl. Press the brown sugar mixture all over the salmon (about 1 heaping teaspoon on each portion). Crimp all 4 sides of the foil to create a border around the salmon to help collect the juices so they don't spread and burn. Bake until the glaze is shiny and turning golden in some spots, and the salmon is firm and flakes easily when pressed, 10 to 12 minutes.
• Drizzle the reserved honey-lime mixture over top of the salmon just before serving.

Steps:

• 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 30 minutes. Preheat grill. Brush the salmon with the glaze and grill 3 minutes on each side for medium. Serve with the spicy tomato relish. For the Spicy Tomato Relish: Combine all ingredients in a bowl and season with salt and pepper to taste. Serve at room temperature.

Steps:

• 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 30 minutes. Preheat grill. Brush the salmon with the glaze and grill 3 minutes on each side for medium.

Steps:

• Season steaks with salt, pepper, & lemon juice.
• Drizzle with olive oil.
• Place non-stick skillet over medium-high heat. Add tuna & lower heat.
• Cook 4-5 minutes until well browned on one side.
• Turn over & cook 2-3 minutes more.