Blackened crispy skin Salmon & Tomato Relish




  • 250 ml of Red wine sherry vinegar (From the Jerez region in Spain)
  • 60 ml Runny honey
  • 30 g Dijon mustard
  • 15g Chili powder (Ancho, Mexican chili)
  • 4x125g Salmon fillets
  • Maldon sea salt & Fresh Ground black pepper

 Tomato Relish

2 medium ripe plum tomatoes, chopped

40 g yellow onion (Chopped)

30 g cilantro (chopped)

1 Red chili deseeded (finely chopped)

60 ml Red wine vinegar

60 ml Olive oil

Maldon sea salt & couple turns of freshly ground black pepper



In a small saucepan, high heat, reduce the vinegar to 60 ml, take of the heat. Add the mustard, honey, and ancho chile powder and season to taste. Place in chiller for about 30 minutes. Preheat grill. Brush the salmon with the glaze and grill 3 minutes on each side for medium or longer if you want your salmon cooked well done. I serve a spicy tomato relish. Spicy Tomato Relish: Combine all ingredients in a bowl and season with salt and pepper to taste. Serve at room temperature.


The techniques shown in this recipe are a part of The Professional Program. Click here to learn more!



Marco Morana

Chef Marco a chef with over 30 years of experience, with outstanding technical knowledge and a proven track record, ​has worked in Rosetted as well as Michelin star restaurants both in Europe and in the USA. He has attended cookery school at the Roux Brother's, Raymond Blanc and Betty of Harrowgate. One of his key achievements, includes success in building the reputation and maximizing clientele of critically acclaimed "one of the best tapas restaurants in the UK". He has the "Midas touch" with turning around restaurants, with a passion and drive for cooking. Some of his other achievements include, being a long standing food stylist for Michelin star Spanish restaurant, Reeds. He has also been featured on Radio Scotland and some of UK's Food Channels.

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