Salmon in Bengali Mustard Sauce

Name: Salmon in Bengali Mustard Sauce
Total time: PT0D0H0M
Yield: serves 2
Ingredients: 4 (3 oz.) skinless salmon filets; 1 ⁄ 2 tsp. kosher salt, plus more to taste; 1 ⁄ 2 tsp. ground turmeric; 1 ⁄ 2 tsp. cayenne pepper; 1 tbsp. mustard powder; 2 tbsp. extra-virgin olive oil; 1 ⁄ 4 tsp. brown mustard seeds; 1 ⁄ 4 tsp. cumin seeds; 1 ⁄ 4 tsp. fennel seeds; 2 serrano chiles, split

Serves
serves 2

FARIDEH SADEGHIN

This Bengali dish is adapted from At Home With Madhur Jaffrey (Knopf, 2010). Serve with cooked white rice. This recipe first appeared in SAVEUR Issue #140, along with Madhur Jaffrey's story Making it Work.

Ingredients

4 (3 oz.) skinless salmon filets
¹⁄₂ tsp. kosher salt, plus more to taste
¹⁄₂ tsp. ground turmeric
¹⁄₂ tsp. cayenne pepper
1 tbsp. mustard powder
2 tbsp. extra-virgin olive oil
¹⁄₄ tsp. brown mustard seeds
¹⁄₄ tsp. cumin seeds
¹⁄₄ tsp. fennel seeds
2 serrano chiles, split

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Instructions

Step 1

Rub fish evenly with half of the salt, turmeric, and cayenne; set aside. In a bowl, stir remaining salt, turmeric, and cayenne with mustard powder and 1⁄2 cup water; set paste aside.

Step 2

Heat oil in 12" skillet over medium-high heat; add mustard seeds; cook for 1-2 minutes. Add cumin and fennel, cook for 30 seconds; add paste and chiles. Add fish, and cook, basting, until done, 10-12 minutes.

Rub fish evenly with half of the salt, turmeric, and cayenne; set aside. In a bowl, stir remaining salt, turmeric, and cayenne with mustard powder and 1⁄2 cup water; set paste aside.
Heat oil in 12" skillet over medium-high heat; add mustard seeds; cook for 1-2 minutes. Add cumin and fennel, cook for 30 seconds; add paste and chiles. Add fish, and cook, basting, until done, 10-12 minutes.