Salmon in Bengali Mustard Sauce

Jaffrey, Madhur. Saveur Aug.-Sept. 2011

• Ready In: 25 mins
• Serves: 4

Ingredients

• 12  ounces skinless salmon fillet
• 1⁄2 teaspoon kosher salt, plus more
• 1⁄2 teaspoon ground turmeric
• 1⁄2 teaspoon cayenne pepper
• 1  tablespoon mustard powder
• 2  tablespoons extra virgin olive oil
• 1⁄4 teaspoon brown mustard seeds
• 1⁄4 teaspoon cumin seed
• 1⁄4 teaspoon fennel seed
• 2  serrano chilies, split

Directions

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 powder and 1/2 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 for30 seconds; add paste and chiles.
5. Add fish, and cook,basting, until done, 10--12 minutes.