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.
Salmon in Bengali Mustard Sauce
This Bengali dish is adapted from At Home With Madhur Jaffrey (Knopf, 2010). Serve with cooked white rice.
Yield: serves 2
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
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.