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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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For a nice accompaniment to the fish, try steamed baby red potatoes and a crunchy cucumber and snow pea salad. Think ahead for dessert: Grill some thick pineapple slices before you cook the salmon; after the meal, top the pineapple with tropical fruit sorbet (such as mango) and a generous splash of rum. Ingredients:
3 tablespoons (packed) dark brown sugar |
4 teaspoons prepared chinese-style hot mustard or dijon mustard |
1 tablespoon soy sauce |
1 teaspoon rice vinegar |
2 7-to 8-ounce salmon steaks (about 3/4-inch thick) |
Directions:
1. Prepare barbecue (medium-high heat). Combine brown sugar, mustard and soy sauce in medium bowl; whisk to blend. Transfer 1 tablespoon glaze to small bowl; mix in rice vinegar and set aside. Brush 1 side of salmon steaks generously with half of glaze in medium bowl. Place salmon steaks, glazed side down, onto barbecue. Grill until glaze is slightly charred, about 4 minutes. Brush top side of salmon steaks with remaining glaze in medium bowl. Turn salmon over and grill until second side is slightly charred and salmon is just opaque in center, about 5 minutes longer. Transfer salmon to plates. Drizzle reserved glaze in small bowl over salmon and serve.
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