Glazed Grilled Salmon Recipe

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.

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)

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.

2 Servings; CAN BE DOUBLED.

Bon Appitit
July 1996