Salmon’s Secret Spice: It’s Cocoa

DEAR SOS: A few months ago I had dinner at the Pacifica Del Mar in Del Mar. Ever since I’ve dreamed about their barbecued sugar-spice king salmon. It had this glaze that was like nothing I’d ever tasted before. Could you print the recipe?

BRUCE HIETBRINK

Los Angeles

DEAR BRUCE: With some footwork, dreams can come true. Here’s your recipe. Safety tip: No trips to Dreamville while you’re barbecuing. To make the Chinese mustard sauce served with it, combine 1/4 cup dry mustard, 1/4 cup sugar and 2 tablespoons of hot water. Mix them well, and pass the sauce at the table.

Barbecued Sugar-Spice Salmon

Active Work Time: 20 minutes Total Preparation Time: 30 minutes

1/4 cup sugar

1 teaspoon dry mustard

Dash cinnamon

1 tablespoon paprika

1 teaspoon cocoa

1/4 cup chili powder

1 tablespoon ground cumin

2 teaspoons freshly ground pepper

1 1/2 tablespoons coarse salt

4 (6-ounce) salmon filets

3 tablespoons oil

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-inch filets, or until it’s done as desired.

4 servings. Each serving: 392 calories; 1,008 mg sodium; 85 mg cholesterol; 25 grams fat; 4 grams saturated fat; 11 grams carbohydrates; 31 grams protein; 2.40 grams fiber.

Send requests to Culinary SOS, Food Section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012 or e-mail to cindy.dorn@latimes.com.