1 cup sherry vinegar |
2 tablespoons dijon mustard |
1/4 cup honey |
1 tablespoon worcestershire sauce |
1 tablespoon ancho chile powder |
salt and freshly ground pepper, to taste |
4 salmon fillets, 6 ounces each |
2 medium ripe tomatoes, chopped |
2 tablespoons finely diced spanish onion |
2 tablespoons chopped parsley |
1 teaspoon red pepper flakes |
1/4 cup red wine vinegar |
1/4 cup olive oil |
salt and freshly ground pepper, to taste |