Salmon In A Bengali Mustard Sauce Recipe

Name: Salmon In A Bengali Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound skinless salmon fillet; 1/4 teaspoon salt; 1/4 teaspoon ground turmeric; 1/4 teaspoon cayenne pepper; 1 tablespoon ground mustard; 1/4-1/2 teaspoon cayenne pepper; 1/4 teaspoon ground turmeric; 1/4 teaspoon salt; 2 tablespoons mustard oil (use extra virgin olive oil as a substitute); 1/4 teaspoon whole brown mustard seeds; 1/4 teaspoon whole cumin seeds; 1/4 teaspoon whole fennel seeds; 2 fresh hot green and/or red chilies (bird's-eye is best), slit slightly

Servings: persons

3/4 pound skinless salmon fillet
1/4 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 tablespoon ground mustard
1/4-1/2 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1/4 teaspoon salt
2 tablespoons mustard oil (use extra virgin olive oil as a substitute)
1/4 teaspoon whole brown mustard seeds
1/4 teaspoon whole cumin seeds
1/4 teaspoon whole fennel seeds
2 fresh hot green and/or red chilies (bird's-eye is best), slit slightly

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. 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."]

190

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 pound skinless salmon fillet, 1/4 teaspoon salt, 1/4 teaspoon ground turmeric, 1/4 teaspoon cayenne pepper, and more.

Yes, Salmon In A Bengali Mustard Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon In A Bengali Mustard Sauce

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