Salmon in Bengali Mustard Sauce
This Bengali dish is adapted from At Home With Madhur Jaffrey (Knopf, 2010). Serve with cooked white rice. See the recipe »
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Cooking tools:
- Skillet
- Mixing bowl
- Measuring spoon
- Measuring cup
- Kitchen spoon
- Spatula
- Stove
- Chef's knife
- Cutting board
Ingredients
- 4 (3 oz.) skinless salmon filets
- 1⁄2 tsp. kosher salt, plus more to taste
- 1⁄2 tsp. ground turmeric
- 1⁄2 tsp. cayenne pepper
- 1 tbsp. mustard powder
- 2 tbsp. extra-virgin olive oil
- 1⁄4 tsp. brown mustard seeds
- 1⁄4 tsp. cumin seeds
- 1⁄4 tsp. fennel seeds
- 2 serrano chiles, split
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