Cocoa, dry mustard, and flavorful spices make an interesting dry rub seasoning mix for barbecued fresh salmon. If you are unable to grill the fish, you may broil it in your oven. You can have this on the table in about 30 minutes. You may also like to try this spice blend on boneless pork loin chops and chicken.
Prep Time: 10 minutes
Cook Time: 15 minutes
Grill Heat Time: 15 minutes
Total Time: 40 minutes
Yield: 4 servings
Ingredients:
- 2 Tablespoons olive oil
- 1 Tablespoon brown sugar
- 1/4 teaspoon dry mustard
- Dash of ground cinnamon
- 1 teaspoon sweet Hungarian paprika
- 1/2 teaspoon cocoa powder
- 2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground pepper
- 1-1/2 teaspoons kosher salt
- 1-1/2 pounds salmon filet (see Notes)
- .
- 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. (Alternatively, you may form a tray out of a double layer of heavy foil. Be sure to place it on a cookie sheet for stability.)
Whisk together sugar, dry mustard, cinnamon, paprika, cocoa powder, chili powder, cumin, pepper, 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 Cocoa Spiced Salmon.
Yield: 4 servings
Notes: You may also broil this salmon dish in your oven if a grill is not available. I prefer the salmon filets with the skin on one side, in which case you only season the skinned side and place in the pan skin-side down. When you grill it, the fat layer between the skin and the flesh will melt, and the skin will stick to the pan. This makes it easy to slip a spatula under the salmon flesh, leaving the skin on the tray, serving a skinless filet.
Cocoa Spiced Salmon Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Whisk together sugar, dry mustard, cinnamon, paprika, cocoa powder, chili powder, cumin, pepper, 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 Cocoa Spiced Salmon.
Yield: 4 servings
Notes: You may also broil this salmon dish in your oven if a grill is not available. I prefer the salmon filets with the skin on one side, in which case you only season the skinned side and place in the pan skin-side down. When you grill it, the fat layer between the skin and the flesh will melt, and the skin will stick to the pan. This makes it easy to slip a spatula under the salmon flesh, leaving the skin on the tray, serving a skinless filet.
Cocoa Spiced Salmon Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
