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Cocoa Spicy Salmon
Cocoa Spicy Salmon
Ingredients
For the Salmon
- 800 g Salmon (4 x Extra Large Salmon Portions)
- 2 tbsp olive oil
- 1 tbsp brown sugar
- 1/4 tsp dry mustard
- 1 pinch ground cinnamon
- 1 tsp paprika
- 1/2 tsp cocoa powder
- 2 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp freshly ground pepper
- 1 1/2 tsp table salt
For the Bittersweet Chocolate Sauce
- 50 ml Zinfandel
- 50 g sugar
- 50 g bittersweet chocolate coarsely chopped
Instructions
For the Salmon
- Heat a grill on medium-high heat. Smear 1 teaspoon of the olive oil over the bottom of a shallow aluminium 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.)
- Mix 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. 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.
For the bittersweet chocolate sauce
- Make the reduction. In a saucepan, combine the wine and sugar.
- Slowly simmer over low heat until reduced by a third.
- Remove from heat and stir to cool.
- As the mixture begins to thicken and cool, stir in chopped chocolate until well blended. Set aside and keep warm.
- Serve as a condiment with Cocoa Spicy Salmon.
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