Salmon in Bengali Mustard Sauce
Yield: 4 to 6 Servings
Ingredients
For Fish Rub
2 pounds (net) of a fatty salmon, skinned, boned and cut into 8 pieces
1/2 teaspoon Kosher or Sea salt
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
For Cooking
2 Tablespoons ground mustard (I like Coleman’s)
1/2 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
1/2 teaspoon Kosher or Sea salt
2 Tablespoons EVOO
1/2 teaspoon black or brown mustard seeds
1/2 teaspoon whole cumin seeds
1/2 teaspoon fennel seeds
2 fresh hot green or red chilies, slit slightly
Directions
- Place the rub spices in a freezer bag and shake to mix. Add the fish pieces, seal the bag well and gently toss to mix. Refrigerate for at least 30 minutes but up to 10 hours.
- Put the mustard powder, cayenne, turmeric and salt in a medium jar or bowl. Add 2 Tablespoons of cold water and stir through. Then add 3/4 cup plus 2 Tablespoons of cold water and mix well. Cover and set aside.
- Pour the EVOO into a large, heavy frying pan (cast iron is great) and set over medium-high heat. When it is hot, put in themustard seeds. As soon as they begin to pop, add the cumin and fennel seeds. This happens quickly so have everything ready.
- Stir and quickly add in the mustard paste. Add the green/red chilies, stir and bring to a gentle simmer.
- Place the fish in the sauce in a single layer. Simmer gently for about 10 minutes or until the fish is cooked through, spooning the sauce over the fish while it cooks.