Salmon in a Bengali Mustard Sauce
Salmon in a Bengali Mustard Sauce is a main course that serves 2. For $4.83 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, fodmap friendly, and pescatarian recipe has 389 calories, 35g of protein, and 25g of fat per serving. This recipe from Epicurious requires salt, ground mustard, cayenne pepper, and mustard oil. 110 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 99%, this dish is super. If you like this recipe, take a look at these similar recipes: Salmon in a Bengali Mustard Sauce, Dinner Tonight: Salmon in a Bengali Mustard Sauce, and Baked Mustard Garlic Salmon with Honey Mustard Sauce.
Servings: 2
Ingredients:
1/4 teaspoon whole brown mustard seeds
1/4 teaspoon cayenne pepper
1/4–1/2 teaspoon cayenne pepper
2 fresh hot green and/or red chilies (bird's-eye is best), slit slightly
1/4 teaspoon whole fennel seeds
1 tablespoon ground mustard
1/4 teaspoon ground turmeric
2 tablespoons mustard oil (use extra virgin olive oil as a substitute)
3/4 pound skinless salmon fillet
1/4 teaspoon salt
1/4 teaspoon whole cumin seeds
Equipment:
bowl
frying pan
Cooking instruction summary:
Preparation Cut the fish into pieces that are about 2" x 1" and rub them evenly with the salt, turmeric, and cayenne. Cover and set aside in the refrigerator for 30 minutes-10 hours. Put the mustard powder, cayenne, turmeric, and salt in a small bowl. Add 1 tablespoon water and mix thoroughly. Add another 7 tablespoons water and mix. Set aside. Pour the oil into a medium frying pan and set over medium-high heat. When hot, put in the mustard seeds. As soon as they start to pop, a matter of seconds, add the cumin and fennel seeds. Stir once and quickly pour in the mustard paste. Add the green chilies, stir, and bring to a gentle simmer. Place the fish pieces in the sauce in a single layer. Simmer gently for about 5 minutes, or until the fish is just cooked through, spooning the sauce over the fish all the time. Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Buy the full book from Amazon.
Step by step:
1. Cut the fish into pieces that are about 2" x 1" and rub them evenly with the salt, turmeric, and cayenne. Cover and set aside in the refrigerator for 30 minutes-10 hours.
2. Put the mustard powder, cayenne, turmeric, and salt in a small bowl.
3. Add 1 tablespoon water and mix thoroughly.
4. Add another 7 tablespoons water and mix. Set aside.
5. Pour the oil into a medium frying pan and set over medium-high heat. When hot, put in the mustard seeds. As soon as they start to pop, a matter of seconds, add the cumin and fennel seeds. Stir once and quickly pour in the mustard paste.
6. Add the green chilies, stir, and bring to a gentle simmer.
7. Place the fish pieces in the sauce in a single layer. Simmer gently for about 5 minutes, or until the fish is just cooked through, spooning the sauce over the fish all the time.
Nutrition Information:
covered percent of daily need
