Instructions: Heat a grill on medium-high heat. Combine the sugar, mustard, cinnamon, paprika, cocoa, chili powder, cumin, pepper and salt. Dip the salmon in the oil and tap off any excess oil. Then dip the filets in the spice mixture to coat both sides and around the edges. Pat the spice mixture in place; youll have some leftover.

Grill the salmon until it just begins to flake, about 4 minutes a side for 1-inch filets, or until its done as desired.

To make the Chinese mustard sauce, combine dry mustard, sugar and hot water. Mix them well, and pass the sauce at the table.

This recipe yields 4 servings.

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