Salmon In Bengali Mustard Sauce Food

BAKED SALMON WITH HONEY MUSTARD SAUCE

Steps:

• Preheat the oven to 375 degrees F. Line a large baking sheet with a nonstick silicone liner, and lay the salmon, skin side down, on top. Set aside.
• Combine the mayonnaise, mustard, honey and chives in a medium bowl and stir to thoroughly combine. Reserve half of the sauce. Spoon the remaining sauce over the fish, spreading it evenly all over the top and sides of each fillet. Sprinkle with salt and pepper.
• Roast just until the fish is opaque in the center, 7 minutes. Increase the oven to broil. Broil the fish for 6 to 7 minutes, but keep your eye on it to avoid overcooking. Garnish with chives and serve with the reserved sauce.

SALMON IN A BENGALI MUSTARD SAUCE

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 IN BENGALI MUSTARD SAUCE

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.

SALMON IN SPICY MUSTARD SAUCE (BENGALI STYLE FISH CURRY)

Steps:

• Rub the salmon pieces with the salt and turmeric. Keep aside.
• In a food processor, blend mustard seeds, green chillies, turmeric, red chili pow and salt with ½ cup water to form a smooth paste. Add the rest of the water and blend again. Strain this mixture using a strainer and keep aside.
• Take a medium size wide bottomed cooking pot and add the oil (under tadka). heat the oil and add the tadka ingredients. Let cook for about 30 seconds until the seeds pop. Add the salmon pieces to the oil and lightly fry for about 2-3 minutes on side. Make sure the fish does not stick to the bottom of the pan (Do not Flip them before 2 minutes).
• Add the strained mustard mixture to the fish now. Cover and let cook on low heat for about 15 minutes. Cook uncovered for last few minutes until you get curry of desired consistency.
• Sprinkle with fresh cilantro leaves! Serve with some cooked plain rice.
• Rub the salmon pieces with the salt and turmeric. Take an oven proof baking dish and place the salmon in it in a single layer.
• In a food processor, blend mustard seeds, green chillies, turmeric, red chili pow and salt with ½ cup water to form a smooth paste. Add the rest of the water and blend again.
• Strain this mixture and pour over the fish.
• Bake at 400 deg F (200 deg C) for 20 mins. (Covered for first 15 minutes and then uncovered for last 5 minutes)
• In a small pan, heat the oil and add the tadka ingredients. Let cook for about 30 seconds until the seeds pop. Pour this garnished oil over the baked fish.
• Garnish with freshly chopped cilantro leaves. Serve with some cooked plain rice.