Salmon in Bengali Mustard Sauce |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Jaffrey, Madhur. Saveur Aug.-Sept. 2011 Ingredients:
12 ounces skinless salmon fillet |
1/2 teaspoon kosher salt, plus more |
1/2 teaspoon ground turmeric |
1/2 teaspoon cayenne pepper |
1 tablespoon mustard powder |
2 tablespoons extra virgin olive oil |
1/4 teaspoon brown mustard seeds |
1/4 teaspoon cumin seed |
1/4 teaspoon fennel seed |
2 serrano chilies, split |
Directions:
1. Rub fish evenly with half of the salt, turmeric, and cayenne; set aside.
2. In a bowl, stir remaining salt, turmeric, and cayenne with powder and 1/2 cup water; set paste aside.
3. Heat oil in 12 skillet over medium-high heat; add mustard seeds; cook for 1-2 minutes.
4. Add cumin and fennel, cook for30 seconds; add paste and chiles.
5. Add fish, and cook,basting, until done, 10-12 minutes.
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