Salmon Trout with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish

The August issue of Bon Appetite only had one worthy recipe... grilled corn, sprinkled with chipotle chili power, topped with a drizzle of sour cream, lime and cilantro. Simple, an easy crowd pleaser. As a result, last Friday night at 2 am, instead of sleeping, I searched through a few of my cookbooks for new recipes.

The first book I opened was Bobby Flay's "From my Kitchen to Your Table." I initially purchased the book at the Strand bookstore located on Broadway and 12th Street a few years ago and I have never made a recipe from it previously. Many of the recipes tilt toward using ingredients that my wife dislikes, like olives. However, I decided to go for the Salmon Sherry Vinegar-Honey Glaze and Spicy Tomato-Relish because it is the beginning of tomato season and I was in the mood for something with a Spanish flair.

Unfortunately, when I went to North Shore Farms on Saturday, the Jersey tomatoes on offer looked pretty sad. Nevertheless, I decided to march forward with the recipe with the invariably sweet grape tomatoes.

The dish was relatively simple to make. Bobby first instructed that one should reduce the sherry vinegar for a half hour until it forms a syrup. Thereafter, simply combine the reduced vinegar with Dijon mustard, honey and chili powder and walla your done. The side relish was actually too simple and rather intuitive. Combine tomato, parsley, onion and vinegar and place it around the fish upon serving. I omitted the red pepper flakes due to my wife's aversion to the Italian spice.

The final result, an ok meal... nothing special. The bottom line... mustard sauces usually taste rather similar because it simply overpowers the remaining ingredients.

FYI: My two year old daughter didn't touch the salmon. "No daddy, don't want it, no." However, she did eat the corn and dipped it into the sour cream sauce. She was more interested in eating cottage cheese on her kitchen that my sister Sheri purchased for her birthday.