This is a great recipe that I found in the Toronto Star today. It really spices up this great fish!
Ingredients:
12 oz (375 g) boneless, skinless salmon
1/4 tsp (1 mL) each: turmeric, cayenne pepper, salt
Bengali Mustard Sauce:
1 tbsp (15 mL) ground mustard
1/2 tsp (2 mL) cayenne pepper
1/4 tsp (1 mL) each: salt, turmeric
8 tbsp (120 mL) water
2 tbsp (30 mL) extra-virgin olive oil
1/4 tsp (1 mL) each: brown mustard seeds, cumin seeds, fennel seeds
2 small green or red chilies (such as Thai bird’s eye), slit slightly
Directions:
For salmon, cut fish into bite-size pieces, about 2 inches by 1 inch (5 cm to 2.5 cm).
In small bowl, combine turmeric, cayenne and salt. Rub all over fish. Refrigerate, covered, 30 minutes to overnight.
For Bengali Mustard Sauce, put mustard, cayenne, turmeric and salt in small bowl. Add 1 tbsp (15 mL) water; whisk. Add remaining 7 tbsp (105 mL) water; whisk.
Heat oil in medium non-stick skillet over medium-high heat. Add mustard seeds. Cook until they start to pop. Add cumin and fennel seeds. Stir once. Quickly pour in mustard sauce. Add chilies; stir. Bring to gentle simmer. Add fish in single layer. Simmer minutes, spooning sauce over fish and turning once, until fish is just cooked through, about 5 minutes.
