Recipe: Glazed Grilled Salmon Steaks

GLAZED GRILLED SALMON

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 ounces each) salmon steaks (about 3/4-inch thick)

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.

Source: Bon Appetit magazine, July 1996
From: junie

	Fillet of Salmon Baked in Parchment with Sparkling Wine "As the food bakes and lets off steam, the paper bubbles up into an attractive dome. At the table, the paper is slit open to release the aroma." - From: Recipes in Wine Country

	Crispy Salmon with Risotto and Slow-Roasted Tomatoes "Slow-roasting the tomatoes help them, develop a sweet, earthy flavor. For a rich and satisfying meal, just add a green salad." - From: Cooking Light Annual Recipes 2003

	Roasted Salmon on a Bed of Braised Fennel "Fennel, actually a member of the carrot family, resembles a bunch of celery with feathery green leaves." - From: AICR

	Salmon Sorrento "With its thick, colorful sauce, this dish provides a way to dress up salmon without covering up its natural flavor." - From: American Heart Association Meals in Minutes

	Celadon Citrus Sake-Lacquered Salmon Aaron Creurer: "This is one of the dishes I developed for Celadon restaurant in Calgary, where went on to become a bestseller. - From: Cooks in my Kitchen

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