Cocoa, dry mustard, and flavorful spices make an interesting dry rub for barbecued fresh salmon. If you are unable to grill the fish, you may broil it in your oven.
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 2 Tablespoons olive oil
- 1/4 cup sugar
- 1 teaspoon dry mustard
- 1/8 teaspoon cinnamon
- 1 tablespoon paprika
- 1 teaspoon cocoa powder
- 1/4 cup chili powder
- 1 Tablespoon ground cumin
- 2 teaspoons freshly ground pepper
- 1-1/2 Tablespoons kosher salt
- 1 (16-ounces) large salmon filet
- .
- Mustard Sauce:
- 1/4 cup dry mustard
- 1/4 cup sugar
- 2 Tablespoons hot water
Preparation:
Heat a grill on medium-high heat. Smear 1 teaspoon of the olive oil over the bottom of a shallow aluminum pan.Whisk together sugar, dry mustard, cinnamon, paprika, cocoa, chili powder, cumin, pepper]pepper[/link], and salt.
Coat both sides of the salmon filet with remaining olive oil. Place in grill pan skin-side down. Sprinkle generously with the cocoa spice mixture and pat down. (You may have some spice mix left over. Store in a glass jar in a cool, dark place up to 6 months.)
Grill salmon about 10 minutes per inch of thickness, until salmon flakes easily with a fork. Do not overcook or it will become dry.
Mustard Sauce:
Whisk together dry mustard, sugar, and hot water until smooth. Serve as a condiment with Grilled Cocoa Spiced Salmon.
Yield: 4 servings
Note: You may also broil this salmon dish in your oven if a grill is not available.
