The inspiration from this recipe comes from Madhur Jaffrey’s recipe for Salmon in a Bengali Mustard Sauce. I have simplified it by using a ready “Kasundi” or mustard sauce (which you can find at some Asian or Indian stores) but if you can’t find it, use a combination of wholegrain mustard and mustard powder for a similar effect.
Serve the finished dish with rice and some homemade yoghurt.
Salmon in a Mustard Sauce
Remember to marinate the salmon 30 minutes in advance. I often cook the recipe in advance, up to the point where the salmon is added. Turn off the heat, and the residual heat continues to cook the salmon, so a quick boil before you serve the dish, is enough.
Cut the fish into even sized pieces, ideally 2” square, and rub with salt, turmeric powder and chili powder and set aside in the fridge for a minimum of 30 min, and up to 4 hours.
Heat the oil in a 8-10” frying pan, until hot. Quickly add the mustard seeds (Cover the pan for a minute or so to avoid being hit by popping mustard seeds!), then add the cumin seeds and fennel seeds and green chilies. Stir once to evenly colour the seeds, and then add the mustard paste. Bring to a boil and turn down the heat to a simmer. Place the marinated fish pieces gently in the bubbling sauce in a single layer. Simmer for about 5 min until the fish is just cooked through, or to our liking.
This is delicious served with rice and a simple green vegetable, and some yoghurt.