Sherry Vinegar-Honey Glazed Grilled Salmon

SHERRY VINEGAR-HONEY GLAZED GRILLED SALMON
4 (6-8 oz.) salmon fillets
1 c. sherry vinegar
3 T. Dijon mustard
¼ c. honey
2 T. ancho chile powder
Kosher salt and fresh black pepper
½ to 1 lb. fresh green beans, cleaned, optional
Spicy tomato relish, optional

1. In saucepan, over high heat, reduce vinegar to ¼ c. In a bowl, combine reduced vinegar with mustard, honey, powder and season to taste with salt and pepper. Let rest 30 minutes.
2. Preheat grill or use grill pan (sprayed with PAM).
3. Season fillets with salt and pepper.
4. Brush each fillet with the glaze on both sides. Grill 3-4 minutes, depending on thickness of fillet.
5. Blanch the green beans in salty boiling water for about 3-4 minutes. Drain and add to grill pan (if using one). Drizzle some of the glaze over the beans and coat them. Heat through and serve with salmon.
   *You can substitute other veggies like broccoli or asparagus.
   Spicy Tomato Relish:
   2 medium ripe tomatoes, chopped
   1 small Vidalia onion, finely chopped
   3 T. chopped parsley
   2 t. red pepper flakes, or more
   ¼ c. red wine vinegar
   ¼ c. extra virgin olive oil
   Salt and fresh black pepper, to taste
6. Combine all ingredients in a bowl. Season to taste. Cover and refrigerate overnite. Serve with the grilled salmon and beans.