4 (6-oz.) salmon fillets
1/2 cup olive oil
1/4 cup soy sauce
1/4 cup balsamic vinegar
1 tablespoon honey
2 teaspoons minced garlic
2 teaspoons Sambal Olek
1 1/2 teaspoons ground ginger
1 teaspoon sesame oil
1/2 teaspoon table salt
1/4 teaspoon onion powder
Cook rice according to package directions (2 parts water to 1 part rice)
Place salmon fillets in a large zip-top plastic freezer bag. Whisk together vegetable oil, soy sauce, balsamic vinegar, honey, garlic, Sambal Olek, ground ginger, sesame oil, table salt, and onion powder. Pour over salmon, reserving 1/4 cup mixture. Seal and chill for at least 30 minutes and up to one hour.
Preheat grill to 400° (high) heat.
Remove salmon from marinade; discard marinade. Grill salmon, without grill lid, 4 to 5 minutes or until fish is cooked through and flakes with a fork, turning occasionally and basting with reserved marinade. Remove and discard skin.
Toss asparagus with 1 tablespoon olive oil. Place asparagus on grill. Grill 3-4 minutes, turning once.
Serve salmon with brown rice and grilled asparagus.