Salmon in Bengali Mustard Sauce

Elimination Diet

I love this dish.  I found it on Epicurious some time ago.  I serve it over rice or quinoa with a simple sauteed vegetable on the side.


3/4 lb salmon filet
1/4 tsp salt
1/4 tsp turmeric
1/4 tsp cayenne pepper


1 tbsp ground mustard (I use Coleman’s dry mustard)
1/4 tsp cayenne pepper
1/4 tsp turmeric
1/4 tsp salt

2 tablespoons olive oil (or mustard oil if you have it)
1/4 tsp brown mustard seeds
1/4 tsp cumin seeds
1/4 tsp fennel seeds
2 fresh hot chiles, like serrano or super hot bird’s eye, slit partway up

Cut the fish into small pieces (1 inch by 2 inch recommended) and rub with the next 3 ingredients.  Let marinate for 30+ minutes in the fridge. Combine the dry mustard, cayenne, and salt with a tablespoon of water and stir until smooth.  Add another 7 tablespoons of water and stir.  Set aside

Heat the oil in a saute pan.  When hot, put in the mustard seeds.  When the seeds start to pop,, add the cumin and fennel seeds.  Stir once and then add the mustard sauce.  Add the  hot chiles and bring to a simmer. Add the fish pieces in a single layer.  Simmer for about 5 minutes, until fish is just done, spooning sauce over.


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