Salmon in Bengali Mustard Sauce
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.
Enlarge Image Credit: Todd ColemanSERVES 4
INGREDIENTS4 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
INSTRUCTIONS1. 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.