salmon in bengali mustard sauce
Prep Time: 5 mins
Cook Time: 10 minutes
Yields: 2 Servings
2 (4 oz.) portions of Thunder's Catch Wild Alaskan Sockeye Fillets
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
1. Rub fish evenly with half of the salt, turmeric, and cayenne; set aside.
2. In a bowl, stir remaining salt, turmeric, and cayenne with mustard powder and1⁄2 cup water; set paste aside.
3. Heat oil in 12" skillet over medium-high heat; add mustard seeds; cook for 1-2 minutes.
4. Add cumin and fennel, cook for 30 seconds; add paste and chiles. Add fish, and cook, basting, until done, 10-12 minutes. Serve with Jasmine rice. Enjoy!
Recipe adapted from saveur.com.