Lost Dishes: Balaban's - Barbecued Spiced Salmon

Balaban's: Barbecued Spiced Salmon with Chinese Mustard Sauce

David Timney became Balaban's executive chef in September of 1988, bringing creative ideas and Southwestern accents to the menu. His barbecue spiced salmon with Chinese mustard sauce was an instant hit. The salmon was dredged in a combination of spices – including paprika, cinnamon and chili powder – that deepened the fish's flavor but was not hot. The Chinese mustard sauce was another matter; it was hot, with a sweet-and-sour edge. The inventive salmon preparation became one of Balaban's signature dishes.


Norwegian salmon fillets	Combine spice ingredients in bowl

Below are two similar recipes for Balaban's Barbecue Spiced Salmon with Chinese Mustard Sauce, one compliments of David Timney in 1996 and the second appearing in the St. Louis Post-Dispatch in 2004 after Dan Joyce had replaced Timney as Balaban's executive chef.

Barbecued Spiced Salmon with Chinese Mustard Sauce

Source: David Timney, Great Meals of St. Louis, 1996

Yield: 4 servings

Ingredients

Barbecue Spiced Salmon

4 7-oz Norwegian salmon fillets
2 cups sugar
1 cup coarse Kosher salt
1 tsp cinnamon
1/4 cup paprika
4 tsp Coleman's dry mustard
2 Tbsp cocoa
2 cups mild chili powder
1/2 cup cumin
1 Tbsp black pepper
1/4 cup scallions (garnish)

Chinese Mustard Sauce

2 cups dry mustard
1 1/4 cups sugar
1 cup warm water

Preparation

Preheat oven to 400 degrees.

Combine all ingredients except salmon and scallions in bowl. Remove lumps by sifting spice mixture through large-hole strainer, making sure all salt goes through. Set aside.

Dredge salmon in spices to coat entire fillet. Bake in 400-degree oven to desired doneness, approximately 8 to 12 minutes. Place on plate.

Combine Chinese Mustard Sauce ingredients in bowl and mix until dissolved. When salmon is done, drizzle over fillets or decorate plate with sauce, using a commercial squirt bottle. Garnish with scallions.

Barbecued Spiced Salmon with Chinese Mustard Sauce

Source: St. Louis Post-Dispatch, April 28, 2004

Yield: 4 servings

Ingredients

For sauce:

3 Tbsp dry mustard
2 Tbsp plus 1 1/2 tsp. granulated sugar
2 Tbsp warm water

For fish:

1/8 tsp ground cinnamon
1 1/2 tsp paprika
1/2 tsp dry mustard
3/4 tsp unsweetened cocoa powder
1/4 cup chili powder
1 Tbsp ground cumin
3/8 tsp ground black pepper
1/4 cup granulated sugar
2 Tbsp kosher salt
4 (6 to 8 oz) salmon fillets
Chopped green onions or fresh chives, for garnish

Preparation

In a glass bowl or measure, stir together dry mustard, sugar and water until smooth. Set aside at room temperature.

Prepare a hot fire in the grill or preheat the broiler. Combine cinnamon, paprika, dry mustard, cocoa powder, chili powder, cumin, pepper and sugar; sift to remove any lumps. Stir in salt.

Remove skin from fillets; press the spice mixture into the salmon, coating all sides thoroughly.

Broil or grill until fish flakes easily, about 10 minutes per inch of thickness. Drizzle with sauce; garnish with green onions.

Note: This makes 3/4 cup of the spice mixture. Remove what you need from the bowl, and pour the rest into an airtight container to save for a future use.