1/4 c Sugar
1 ts Dry mustard
1 ds Cinnamon
1 tb Paprika
1 ts Cocoa (the secret ingredient)
1/4 c Chili powder
1 tb Ground cumin
2 ts Freshly ground pepper
1 1/2 tb Coarse salt
4 Salmon filets (6 oz ea)
3 tb Oil
Chinese Mustard Sauce:
1/4 c Dry mustard
1/4 c Sugar
2 tb Water; hot
Active work time: 20 minutes
Total preparation time: 30 minutes
Heat a grill on medium-high heat.
Combine the sugar, mustard, cinnamon, paprika, cocoa, chili powder,
cumin, pepper, and salt. Dip the salmon in the oil and tap off any
excess oil. Then dip the filets in the spice mixture to coat both
sides and around the edges. Pat the spice mixture in place; you'll
have some leftover.
Grill the salmon until it just begins to flake, about 4 minutes a
side for 1" filets, or until it's done as desired.
Chinese Mustard Sauce:
Mix ingredients well, and pass the sauce at the table.
Per serving: 392 cal; 1,008 mg sodium; 85 mg cholesterol; 25 g fat
(4 g sat); 11 g carbs; 31 g protein; 2.4 g fiber.
Recipe by Cindy Dorn, Los Angeles Times, May 2, 2001
