Best 3 Salmon In A Bengali Mustard Sauce Recipes

In the realm of culinary delights, there exists a dish that tantalizes taste buds and transports palates to a realm of exquisite flavors: salmon in a Bengali mustard sauce. With its roots firmly planted in the vibrant tapestry of Bengali cuisine, this dish seamlessly blends the richness of salmon with a symphony of spices, creating an experience that is both elegant and comforting. Prepare to embark on a culinary journey that will awaken your senses and leave you craving more.

Here are our top 3 tried and tested recipes!

SALMON IN A BENGALI MUSTARD SAUCE

Salmon in a Bengali Mustard Sauce image

Eat this with plain rice and make the sauce as hot as you like. In Bengal, the mustard seeds are ground at home, but to make matters simpler I have used commercial ground mustard, also sold as mustard powder. You may also use halibut instead of the salmon.

Provided by Madhur Jaffrey

Yield Serves 2-3

Number Of Ingredients 15

Ingredients

To rub on the fish:
3/4 pound skinless salmon fillet
1/4 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
You also need:
1 tablespoon ground mustard
1/4-1/2 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1/4 teaspoon salt
2 tablespoons mustard oil (use extra virgin olive oil as a substitute)
1/4 teaspoon whole brown mustard seeds
1/4 teaspoon whole cumin seeds
1/4 teaspoon whole fennel seeds
2 fresh hot green and/or red chilies (bird's-eye is best), slit slightly

Steps:

Cut the fish into pieces that are about 2" x 1" and rub them evenly with the salt, turmeric, and cayenne. Cover and set aside in the refrigerator for 30 minutes-10 hours. Put the mustard powder, cayenne, turmeric, and salt in a small bowl. Add 1 tablespoon water and mix thoroughly. Add another 7 tablespoons water and mix. Set aside.
Pour the oil into a medium frying pan and set over medium-high heat. When hot, put in the mustard seeds. As soon as they start to pop, a matter of seconds, add the cumin and fennel seeds. Stir once and quickly pour in the mustard paste. Add the green chilies, stir, and bring to a gentle simmer. Place the fish pieces in the sauce in a single layer. Simmer gently for about 5 minutes, or until the fish is just cooked through, spooning the sauce over the fish all the time.

SALMON WITH MUSTARD SAUCE.

Salmon With Mustard Sauce. image

Make and share this Salmon With Mustard Sauce. recipe from Food.com.

Provided by Parsley

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 (6 ounce) salmon steaks
1/4 teaspoon pepper
1 cup dry white wine
2 shallots, minced
3 tablespoons minced fresh dill
1/4 cup nonfat plain yogurt (or sour cream)
1/4 cup Dijon mustard
2 tablespoons honey
1/8 cup lemon juice

Steps:

Preheat oven to 400.
Place salmon steaks in a large, deep baking pan; sprinkle w/ pepper and cover with wine. Sprinkle with minced shallots.
Bake for 12 to 15 minutes, basting often with wine.
While salmon is baking, in a small bowl mix together dill, yogurt, mustard, honey, and lemon juice until smooth.
After salmon is done, serve with creamy mustard sauce over top.

Nutrition Facts : Calories 462.2, Fat 23.5, SaturatedFat 5.2, Cholesterol 93.8, Sodium 293.6, Carbohydrate 14.5, Fiber 0.6, Sugar 10.7, Protein 36.6

SALMON IN BENGALI MUSTARD SAUCE

Salmon in Bengali Mustard Sauce image

Make and share this Salmon in Bengali Mustard Sauce recipe from Food.com.

Provided by MomLuvs6

Categories Very Low Carbs

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

Rub fish evenly with half of the salt, turmeric, and cayenne; set aside.
In a bowl, stir remaining salt, turmeric, and cayenne with powder and 1/2 cup water; set paste aside.
Heat oil in 12" skillet over medium-high heat; add mustard seeds; cook for 1-2 minutes.
Add cumin and fennel, cook for30 seconds; add paste and chiles.
Add fish, and cook,basting, until done, 10--12 minutes.

Tips:

For a richer flavor, use a combination of mustard seeds and mustard paste in the sauce.
If you can't find salmon, you can substitute another firm-fleshed fish, such as halibut or cod.
To make the sauce ahead of time, simply combine all of the ingredients in a bowl and refrigerate for up to 3 days.
Serve the salmon with steamed rice, roasted vegetables, or a simple salad.

Conclusion:

This Bengali mustard salmon is a delicious and easy-to-make dish that is perfect for a weeknight meal. The salmon is cooked in a flavorful sauce made with mustard seeds, mustard paste, turmeric, and chili peppers. The result is a dish that is both flavorful and satisfying.

If you're looking for a new way to cook salmon, this Bengali mustard salmon is a great option. It's simple to make and packed with flavor. So next time you're at the fish counter, give it a try!