- 8
Ingredients
- Sugar Spiced Salmon
- 8 servings
- SUGAR SPICE
- 1/2 cup sugar
- 1 teaspoon dry mustard
- 1/4 teaspoon ground cinnamon
- 1 tablespoon Spanish paprika
- 2 teaspoons cocoa powder
- 1/2 cup chili powder
- 2 tablespoons ground cumin
- 1 tablespoon ground black pepper
- 1/4 cup coarse salt
- SALMON
- 3 tablespoons olive oil
- 8 (6-ounce) salmon filets
- Mustard Sauce
- Enough sauce for 8 (6-ounce) salmon filets
- 4 tablespoons dry mustard (Coleman's brand preferred)
- 4 tablespoons granulated sugar
- 6 tablespoons warm water
- Combine the powdered mustard and sugar in a bowl, then add the warm water and stir to form a smooth, thin paste. Add more water if a thinner sauce is desired.
Preparation
Step 1
(From chef Chris Idso of Pacifica Del Mar.)
For the Sugar Spice: Combine all Sugar Spice ingredients in a bowl and mix well. (The recipe here makes enough Sugar Spice to coat 15 to 20 (6-ounce) salmon filets. Put leftover mix in an airtight container and store in a cool, dark place.)
For the Mustard Sauce: Combine the powdered mustard and sugar in a bowl, then add the warm water and stir to form a smooth, thin paste. Add more water if a thinner sauce is desired.
For the salmon: Heat olive oil in a large skillet. Liberally coat one side of each salmon filet with Sugar Spice. Sear the filets for about 2 minutes, then turn over and finish cooking the filets to desired doneness. Drizzle Mustard Sauce over the filets and serve immediately.