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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
Heat a grill to medium-high.
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.
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.
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.