BARBECUED SUGAR-SPICE SALMON WITH COCOA

SPICE MIXTURE:
1/4 cup sugar
1/4 cup chili powder
1 1/2 tablespoons coarse salt
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons freshly ground pepper
1 teaspoon cocoa
1 teaspoon dry mustard
Dash cinnamon
SALMON:
4 (6-ounce) salmon filets
3 tablespoons oil
CHINESE MUSTARD SAUCE:
1/4 cup dry mustard
1/4 cup sugar
2 tablespoons of hot water

Heat a grill on medium-high heat.

Combine the spice mixture.

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.

CHINESE MUSTARD SAUCE:
To make the Chinese mustard sauce served with it, combine dry mustard, sugar and hot water. Mix them well, and pass the sauce at the table.

Yield: 4 servings
Source: Pacifica Del Mar Restaurant in Del Mar, California
Los Angeles Times