|My Mother circa 1942|
I love cocoa/chocolate rubs, and this one helps seal in the flavor of the salmon. We do a lot of grilling at our house, and this is perfect for Mother's Day.. or any day! If you don't have a grill, you can broil. If you do, give it 10 minutes tops!
Here's a chocolate menu for you for Mother's Day: Cocoa Spiced Salmon with a green salad made with blueberries, cocoa nibs, blue cheese and spiced walnuts. I use a Strawberry vinaigrette. You can also make a Flourless Chocolate Cake for dessert and maybe some Chocolate Dipped Strawberries.
Mother's Day Cocoa Spiced Salmon
2 Tbsp Extra Virgin Olive oil
1 Tbsp dark brown sugar
1/4 tsp dry mustard
Dash of ground cinnamon
1 tsp sweet Hungarian paprika
1/2 tsp DARK cocoa powder
2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp freshly ground pepper
1-1/2 tsp kosher salt
1-1/2 pounds salmon filet
Mustard Sauce (optional)
1/4 cup dry mustard
1/4 cup sugar
2 Tbsp hot water
We cook on a Weber, but if you have a gas grill, fire to medium-high heat.
Pour and distribute 1 teaspoon olive oil over bottom of shallow aluminum pan. (Alternatively, you can form a tray out of a double layer of heavy foil. Be sure to put 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 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.)
The recipe says to grill salmon about 10 minutes per inch of thickness, until salmon flakes easily with a fork. Do not overcook or it will become dry. We cook our salmon for a much shorter period of time, but then we don't have the same control on the heat on the Weber.
Mustard Sauce: Optional
Whisk together dry mustard, sugar, and hot water until smooth.
Serve as a condiment with Cocoa Spiced Salmon.