Salmon in Bengali Mustard Sauce | Saveur
This Bengali dish is adapted from At Home With Madhur Jaffrey (Knopf, 2010). Serve with cooked white rice. See the recipe »
Ingredients
- 4 (3 oz.) skinless salmon filets
- <sup>1</sup>⁄<sub>2</sub> tsp. kosher salt, plus more to taste
- <sup>1</sup>⁄<sub>2</sub> tsp. ground turmeric
- <sup>1</sup>⁄<sub>2</sub> tsp. cayenne pepper
- 1 tbsp. mustard powder
- 2 tbsp. extra-virgin olive oil
- <sup>1</sup>⁄<sub>4</sub> tsp. brown mustard seeds
- <sup>1</sup>⁄<sub>4</sub> tsp. cumin seeds
- <sup>1</sup>⁄<sub>4</sub> tsp. fennel seeds
- 2 serrano chiles, split
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