Cocoa Spiced Salmon Food

CHIPOTLE COCOA-RUBBED SALMON

Steps:

• Preheat the broiler to low. Place an oven rack in the upper third of the oven. Line a baking sheet with parchment paper.
• Stir together the House Seasoning, chile powder and brown sugar in a small bowl. Pat the salmon fillets dry and place skin-side down on the prepared baking sheet. Brush the top of each filet with olive oil and then rub the spice mixture over the top and sides.
• Broil until the salmon is not quite cooked through and feels firm to the touch, about 10 minutes. Sprinkle with sea salt before serving.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

SPICED HOT COCOA

Steps:

• Sift all the ingredients for the Spiced Hot Cocoa mix into a large bowl. For each serving, stir 1⁄4 cup mix into 1 cup hot milk. Store the remaining mix in the jar.

MOROCCAN SPICED SALMON

Steps:

• In a medium skillet, combine the coriander, fennel, cumin and cardamom seeds with the.
• cloves. Toast the spices over moderate heat, stirring, until fragrant, about 3 minutes. Transfer to a plate to cool. Finely grind the spices in a spice grinder or mortar.
• In a medium non-reactive saucepan, warm 1/4 cup of the olive oil over moderately low heat.
• Add the garlic and shallots and cook, stirring, until translucent, about 5 minutes. Add the harissa and 1 tablespoon of the spice mixture and cook, stirring, until fragrant, about 3 minutes. Add the tomatoes and their juices and increase the heat to moderate. Simmer the sauce, stirring occasionally, until the flavours are well blended, about 5 minutes. Season with salt and pepper.
• Preheat the oven to 400 degrees. Place 2 large ovenproof skillets over high heat. Add 1 tablespoon of the oil to each skillet. Season the salmon fillets with salt and pepper and coat them on both sides with the remaining spice mixture. When the oil is very hot, add 3 salmon fillets to each pan, skin side down.
• Put 1 piece of the butter next to each fillet and shake the pans to incorporate the butter into the oil. Sauté the salmon fillets for 3 minutes. Transfer the.
• skillets to the oven without turning the fillets and roast the salmon for about 6 minutes, or until the skin is very crisp and the fish is just cooked through.
• Serve with fruit and nut rice (rice with chopped apricots, chopped dates and toasted slivered almonds) setting the salmon fillets on top of the rice, skin side up.
• Spoon the tomato sauce on top and serve at once.

HOT MEXICAN SPICED COCOA

Steps:

• Mix first 4 items together, in a good sized mug.
• Add boiling water, stir till smooth.
• Heat milk for 3 minutes over LOW heat until hot.
• Stir the milk into the cocoa mixture until well mixed.
• Stir in vanilla and almond extracts.
• Enjoy--.

SPICED COCOA

Steps:

• In a medium sized bowl, combine all ingredients.
• Mix well.
• Put in resealable container.
• To make cocoa, use 1-2 tablespoons mix per cup of hot milk.
• Serve hot or iced.

GRILLED SPICED SALMON

Steps:

• Combine olive oil and sesame oil together.
• Brush both sides of salmon with oil mixture.
• In a small bowl combine all of the seasonings.
• Rub over salmon fillet, covering both sides, pressing seasonings down into flesh.
• Refrigerate for at least 30 minutes.
• Coat grill rack with nonstick cooking spray before starting the grill.
• Grill salmon fillet uncovered, over medium heat for 3-4 minutes on each side, or until fish flakes easily with a fork.