Dinner Tonight: Salmon In A Bengali Mustard Sauce Recipe

• 3/4 pound skinless salmon fillet
• 1/4 teaspoon salt
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon cayenne powder
• 1 tablespoon ground mustard
• 1/4 to 1/2 teaspoon cayenne pepper, depending on how much spice you want
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon salt
• 2 tablespoons mustard oil (or extra-virgin olive oil)
• 1/4 teaspoon whole mustard seeds (brown or yellow)
• 1/4 teaspoon whole cumin seeds
• 1/4 teaspoon whole fennel seeds
• 2 hot green chilies, slit slightly

1. For the fish rub: Cut the fish into 2-inch by 1-inch pieces, and transfer them to a medium-sized dish. Combine the ingredients for the rub. Sprinkle the rub on top of the fish pieces. Cover the dish, and stash in the fridge for 30 minutes to 10 hours.
2. For the mustard sauce: Meanwhile, combine the mustard powder, cayenne, turmeric, and salt in a small bowl. Add one tablespoon of water and mix well. Then add another 7 tablespoons of water and mix again. Set aside.
3. Pour the oil into a large skillet set over medium-high heat. When shimmering, add the mustard seeds. Cook unil they begin to pop, just a few seconds. Add the cumin and fennel seeds. Stir well, and then add the mustard sauce and the chiles. It should begin boiling immediately. Reduce heat to maintain a bare simmer, and stir well. Add the fish pieces in a single layer. Simmer gently until cooked through, about five minutes. While they are cooking, continuously spoon the mustard sauce on top of the pieces.
4. Serve the fish and sauce with white rice.

salmon fillet, salt, ground turmeric, cayenne powder, ground mustard, cayenne pepper, ground turmeric, salt, mustard oil, whole mustard seeds, cumin seeds, whole fennel seeds, green chilies

Taken from www.seriouseats.com/recipes/2011/08/salmon-in-a-bengali-mustard-sauce-recipe.html (may not work)