Gout Book.docx

 Whisk together sugar, dry mustard, cinnamon, paprika, cocoa powder, chili powder,
cumin, pepper, and salt.
 Coat both sides of the salmon filet with remaining olive oil.
 Place in grill pan skin-side down.
 Sprinkle generously with the cocoa spice mixture and pat down. You may have some
spice mix left over.
 Store in a glass jar in a cool, dark place up to 6 months.
 Grill salmon about 10 minutes per inch of thickness, until salmon flakes easily with a
fork.
 Do not overcook or it will become dry.
 Mustard Sauce:
 Whisk together dry mustard, sugar, and hot water until smooth.
 Serve as a condiment with Cocoa Spiced Salmon.