jasmine ricecooked according to package directions
garnish: thinly sliced green onion and toasted sesame seeds
oil for the grill grate
Blanch the asparagus 2 minutes. Shock in ice water and drain.
Heat the grill to high heat. Thread the salmon, asparagus, and mushrooms on skewers.
In a small saucepan, combine the honey, balsamic vinegar, soy sauce, ginger, garlic, brown sugar, mustard, and pepper.
Bring to a boil, reduce heat to medium-low heat, and simmer gently 5 minutes to thicken. Stir occasionally and keep an eye on it because you don't want it to scorch or boil over. Remove from the heat.
Brush the skewers with the balsamic glaze (go ahead and use all of it!). Using a wadded up paper towel dipped in oil, oil the clean grill grate (use thongs to hold the paper towel). Grill the skewers 2 minutes.
Carefully flip and grill 2-3 minutes longer until fish is cooked through and veggies are done. Serve immediately over rice.
I add some butter to the rice to keep it from sticking (and to make it extra yummy) and season it with a good pinch of kosher salt.