Salmon in Bengali Mustard Sauce

By polloazul

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

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

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

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.