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?
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.