A Celebration of Cooking with Propane: Barbecue Salmon-Asian Fusion Style Recipe from Lulu Birds Kitchen on Gloucester Main Street
Eclectic American cuisine designed and delivered out of a from-scratch kitchen. That's Lulu Birds Kitchen on Gloucester Main Street, where every dish is prepared fresh off of a hot line with local ingredients, balanced with a beautiful wine list and served in a thoughtfully and comfortably designed dining space.
We love their food, their wine list and the views of the historic Gloucester Village while you dine there. But even more so, we love that they power their kitchen with propane.
As part of our ongoing celebration of ways to cook with propane, we asked Lulu Birds Kitchen’s Chef Keyvan Behnam to share a recipe with us. Enjoy cooking Barbecue Salmon-Asian Fusion Style.
What you’ll need:
Salmon:
-1 1/2 lbs. skin-on salmon fillet ([4] 6 oz. fillets)
-3/4 cup prepared barbecue sauce
-2 tbsp rice wine vinegar
-2 tbsp finely chopped scallions
-1 tsp finely grated ginger
-Chives, chopped, for garnish
Vegetables:
-1/2 head Napa cabbage
-1/2 head radicchio
-1 1/2 tsp extra virgin olive oil
-1 lb. oyster mushrooms, chopped
-1 cup sake or white wine
-1/4 tsp salt
-1/4 tsp pepper
Chinese Mustard Sauce:
-2 tbsp mayonnaise
-Dash of mustard powder
-1/8 tsp Dijon mustard
-3/4 tsp rice wine vinegar
-1 1/2 tsp finely chopped scallions
-salt
-freshly ground black pepper
What you’ll do:
Preheat the grill. Leave skin on salmon if desired.
Place the barbecue sauce, vinegar, scallions and ginger in a blender and mix.
Start grilling the salmon to the desired doneness and baste with barbecue sauce mixture as grilling. (If you like the skin, first grill skin side down until the skin is crispy, then turn over and continue basting with barbecue sauce mixture.)
To make the vegetables, take out the hard bottom center of the greens. Chiffonade the greens. Heat a sauté pan over high heat. Add the oil and sauté the cabbage, radicchio and mushrooms quickly. (They should stay crisp.) Before taking the vegetables out of the pan, deglaze the pan with the sake or white wine. Add salt and pepper.
To make the Chinese Mustard Sauce, place the mayonnaise, mustard powder, Dijon mustard, vinegar, scallion, and salt and pepper to taste in a blender and mix.
When you are ready to plate it all, place sautéed vegetables in the center of each plate. Put five dots of Chinese Mustard Sauce around the vegetables. Place the salmon on top of the vegetables. Sprinkle the plates with chopped chives.
This recipe appears in the South Beach Diet Cookbook courtesy of Chef Keyvan Behnam.
Photos by Sara Harris Photography for the Gloucester Main Street Association.
