Bengali Mustard Salmon

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Bengali Mustard Salmon

Published on January 8, 2017 | By |
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Adapted from Madhur Jaffrey’s book At Home with Madhur Jaffrey, this recipe is a quick and delicious way to get more of the nutritional superstar salmon in your diet.  In fact, if you stock the genius frozen, skinless wild salmon filets from Trader Joe’s, this is literally a pantry meal that’s ready to serve in 30 minutes.  Serve with brown rice and some sauteed mustard greens.  P.S. I generally double the recipe — because, leftovers.

Serves 3-4

Ingredients

  • TO RUB ON THE FISH
  • 1 lb skinless wild salmon filet
  • 1/2 tsp sea salt
  • 1/2 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • TO COOK THE FISH
  • 1 TBSP ground mustard
  • 1/4 tsp cayenne pepper
  • 1 tsp ground turmeric
  • 1/2 tsp sea salt
  • 2 1/2 TBSP extra virgin olive oil
  • 1/2 tsp whole brown mustard seeds
  • 1/2 tsp whole cumin seads
  • 1/2 tsp whole fennel seeds
  • 1-2 fresh hot green or red chiles (optional)
  • FOR SERVING
  • Handful of chopped cilantro
  • cooked brown rice

Instructions

  • 1. Cut the salmon into pieces that are about 2" x 1" and rub them evenly with the spice rub. cover and set aside in the fridge for at least 30 minutes, and up to 10 hours.
  • 2. Put the mustard powder, cayenne, turmeric and salt in a bowl. Ad 1 TBSP water and mix thoroughly, then add another 7 TBSP water and mix. Set aside.
  • 3. Heat oil in a high-sided skillet, and add the mustard seeds when hot. As soon as they start to pop (just a few seconds), add the cumin and fennel seeds. Stir once and quickly pour in the mustard paste. Add the chilies, if using, stir, and bring to a gentle simmer. Add the fish pieces in as close to a single layer as possible, then simmer gently for about 5 minutes, or until just cooked through, spooning the sauce over the fish constantly. Serve over brown rice to soak up all the lovely sauce, and garnish with cilantro.
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