8 servings

Salmon
3 tablespoons olive oil
8 6-ounce verlasso salmon filets
Sugar Spice (recipe follows)
Mustard Sauce (recipe follows)

  1. Heat olive oil in a large skillet.

  2. Liberally coat one side of each salmon filet with Sugar Spice.

  3. Sear the filets for about two minutes, then turn over and finish cooking the filets to desired doneness.

  4. Drizzle Mustard Sauce over the filets and serve immediately.

Sugar Spice
1/2 cup sugar
1 teaspoon dry mustard
1/4 teaspoon ground cinnamon
1/4 teaspoon paprika
2 teaspoons unsweetened cocoa powder
1/2 cup chili powder
4 tablespoons ground cumin
1 tablespoon ground black pepper
3 tablespoons kosher salt

  1. Combine all ingredients in a bowl and mix well. (The recipe here makes enough Sugar Spice to coat 15 to 20 6-ounce salmon filets. Put leftover mix in an airtight container and store in a cool, dark place.)

Mustard Sauce
4 tablespoons dry mustard (Coleman's brand preferred)
4 tablespoons granulated sugar
6 tablespoons warm water

  1. Combine the powdered mustard and sugar in a bowl.

  2. Add the warm water and stir to form a smooth, thin paste. (Add more water if a thinner sauce is desired.)