Love and Cook

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.

CourseMain Courses
CuisineIndian

Servings	Prep Time
4People	5Minutes

Cook Time	Passive Time
10Minutes	30Minutes

Servings	Prep Time
4People	5Minutes

Cook Time	Passive Time
10Minutes	30Minutes

Ingredients

400-500g salmonfillet skinned or skinless
¼teaspoon salt
¼teaspoon turmeric powder
¼teaspoon chilli powder
2tablespoons oilpreferably mustard, but any vegetable oil will also work.
7-8tablespoons kasundi (a ready made mustard sauce)or a mix of 3 tablespoon wholegrain mustard, 1 teaspoon of mustard powder, ¼ teaspoon turmeric powder, ½ teaspoon of salt, all mixed with 4 tablespoons of water to get a thin paste
½teaspoon mustard seeds
½teaspoon cumin seeds
½teaspoon fennel seeds or aniseed
1-2 hot green chilliesslit lengthways
Small Handful fresh corianderfor garnish

Instructions

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.

Recipe Notes

Serve the finished dish with rice and homemade yoghurt.

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