Blue Mountain Coffee & Cocoa-Crusted Salmon

FOR THE RUB

1/2 cup ground Blue Mountain coffee (or your favorite)

1/2 cup Valhrona cocoa powder (or any high-quality)

2 tablespoons mesquite powder (see note)

1 tablespoon kosher (coarse) salt

1 teaspoon cayenne (optional)

2 to 3 pounds salmon fillets, skin removed

FOR THE SAUCE

4 chipotle peppers (canned with adobo sauce)

2 cups honey

1/2 cup fresh orange juice

1 teaspoon orange zest

TO FINISH

2 tablespoons olive oil

1 tablespoon butter

Mesquite powder, also known as algorobba, is simply ground mesquite seed pods. It has a sweet and smoky-nutty flavor similar to carob. Look for it online or at specialty markets.

Mix all rub ingredients. Press on both sides of salmon filets and set aside in refrigerator.

In a small saucepan over medium-low heat, combine the chipotle peppers, honey, orange juiceand zest. Taste and add adobo sauce from the can for desired heat level. Simmer 10 to 15 minutes. Pour through a strainer, pressing the peppers with the back of spoon.

Heat oven to 400 degrees. In a skillet large enough to hold the salmon, heat the olive oil and butter over medium-high heat. Sear the salmon on both sides until golden brown. Place on a baking sheet and bake until desired doneness. ( 3/4 inch-thick fillets are firm but not tough in 3 minutes).

Transfer to a platter and drizzle with some of the sauce, serving the rest on the side. Makes 8 servings.