3 tablespoons of dark brown sugar
4 teaspoons of Dijon mustard
1 tablespoon of soy sauce
1 teaspoon of rice vinegar
2 salmon steaks (about 3/4-inch thick)
Combine the brown sugar, mustard and soy sauce in a bowl.
Whisk to blend.
Transfer 1 tablespoon of the mixed glaze to another bowl.
Mix with the rice vinegar and set aside.
Brush 1 side of each steaks (generously) with half of the glaze from the first bowl.
Place the steaks (glazed side down) onto grill.
Grill it until the glaze is slightly charred, about 3 to 4 minutes.
Brush the top side with the remaining glaze of the first bowl.
Turn salmon over and grill it until second side is slightly charred.
Transfer the steaks to the serving plates.
Drizzle the reserved glaze of the second bowl over salmon.
Serve it with white rice and asparagus.
Enjoy it!
