Salmon in a Bengali Mustard Sauce

Name: Salmon in a Bengali Mustard Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 0 teaspoons whole brown mustard seeds; 0 teaspoons cayenne pepper; 2 fresh hot green and/or red chilies (birds-eye is best), slit slightly; 0 teaspoons whole fennel seeds; 1 Tbsp ground mustard; 0 teaspoons ground turmeric; 2 Tbsps mustard oil (use extra virgin olive oil as a substitute); 340 grams skinless salmon fillet; 0 teaspoons salt; 0 teaspoons whole cumin seeds

Salmon in a Bengali Mustard Sauce might be just the main course you are searching for. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 389 calories, 35g of protein, and 25g of fat each. If you have ground mustard, cayenne pepper, and/or chilies, and a few other ingredients on hand, you can make it. To use up the ground turmeric you could follow this main course with the Cherry-Filled Lemon Cake as a dessert. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and whole 30 diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Cut the fish into pieces that are about 2" x 1" and rub them evenly withthe salt, turmeric, and cayenne. Cover and set aside in the refrigerator for30 minutes–10 hours.

Ingredients you will need

Turmeric

Ground Cayenne Pepper

Fish

Salt

Dry Seasoning Rub

Put the mustard powder, cayenne, turmeric, and salt in a small bowl.

Ingredients you will need

Mustard Powder

Turmeric

Ground Cayenne Pepper

Salt

Equipment you will use

Bowl

Add1 tablespoon water and mix thoroughly.

Ingredients you will need

Water

Add another 7 tablespoons water andmix. Set aside.

Ingredients you will need

Water

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 ofseconds, add the cumin and fennel seeds. Stir once and quickly pour in themustard paste.

Ingredients you will need

Mustard Seeds

Fennel Seeds

Cumin

Cooking Oil

Pop

Equipment you will use

Frying Pan

Add the green chilies, stir, and bring to a gentle simmer.

Ingredients you will need

Green Chili Pepper

Placethe 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 fishall the time.

Ingredients you will need

Sauce

Fish

Equipment

Bowl

Frying Pan

Ingredients

Servings:

0teaspoons

whole brown mustard seeds 0teaspoons

cayenne pepper 2

fresh hot green and/or red chilies (bird's-eye is best), slit slightly 0teaspoons

whole fennel seeds 1Tbsp

ground mustard 0teaspoons

ground turmeric 2Tbsps

mustard oil (use extra virgin olive oil as a substitute)340grams

skinless salmon fillet 0teaspoons

salt 0teaspoons

whole cumin seeds

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Laguna Winery Russian River Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 16 dollars.