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Cocoa Salmon

Cocoa Salmon

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Photography © 2019 by Tim Turner

This grilled salmon is a standout. It might seem counterintuitive, but adding cocoa is the Magic Elixir here. This combination of savory spices with unsweetened cocoa creates a crispy barbecue finish, leaving the salmon so moist, it absolutely melts in your mouth. This is also great for leftovers and for a to-go lunch the next day.

This recipe is excerpted from No Crumbs Left: Whole30 Endorsed, Recipes for Everyday Food Made Marvelous

How to Make It

Step 1

Heat a grill to medium-high.

Step 2

In small bowl, stir together the sugar, paprika, chili powder, salt, cocoa powder, mustard, black pepper, and cayenne until combined thoroughly. Reserve 3 tablespoons for this recipe and set the rest aside for another use.

Step 3

Using a pastry brush, brush the salmon with the oil to thoroughly coat all sides. Sprinkle the 3 tablespoons of spice blend evenly over the salmon, using about 2 teaspoons per piece and coating them well. Let rest for 5 minutes.

Step 4

Put the fillets on the grill and cook until just cooked through, about 3 minutes each side, or until done to your liking. Serve with Green Beans Almondine (page 266, optional).

© 2019 by Teri Turner LLC. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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