Steamed Salmon With Mustard Seed Food

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.

MUSTARD-GLAZED SALMON

Steps:

• Preheat the oven to 425 degrees. In a small bowl, mix together olive oil, mustard, lemon juice, and 1/4 teaspoon each salt and pepper.
• Put salmon, skin side down, in a baking dish, and spoon mustard glaze over each piece of fish. Bake until salmon is just cooked through and no longer red, 6 to 8 minutes. Sprinkle with chopped dill, if desired, and serve.

STEAMED SALMON WITH HERBS AND LEMON

Steps:

• Season salmon with salt and pepper. Steam until just cooked through, 7 to 8 minutes.
• Serve with rice. Sprinkle with herbs and lemon zest.

SALMON WITH MAPLE AND MUSTARD SEED SAUCE

Steps:

• Heat the oil in a non-stick pan until it is very hot.
• Pat the fish dry, remove the skin and season both sides with salt and pepper, to taste.
• Put the fish, skin (now skinless) side down and cook for about 4 minutes. Turn over and sear on the other side, for another 3-4 minutes.
• While the salmon is cooking, mix the water, mustard, maple syrup, garlic, mustard seeds, dill and scallions together.
• Remove the salmon and place on a covered plate and cover loosely with foil to keep it warm.
• Remove the pan from the heat for about one minute. Return to the heat and pour in the mustard/maple mixture. Whisk the ingredients into the pan and allow the liquid to reduce slightly.
• Pour the sauce over the fish and serve.

STEAMED SALMON WITH MUSTARD SEED

Steps:

• In a coffeee grinder or maually, grind together the mustard seeds, cumin powder, turmeric powder, chili, pepper. Cut the salmon into 1in cubes and put it in a large bowl. Add the spices mixture to the salmon and mix to coat. Add the can of peeled tomatoes and the tablespoon of mustard oil to the salmon. Mix. [Now is a good time to start cooking rice to serve with this dish.] Put two large sheets of aluminium foil crosswise in the superior part of your steamer and hot water in the bottom part. Poor the tomato and salmon mixture on the aluminium foil and close to form a package. Put the lid, turn the heat high and steam for about 15minutes. Pour in a large dish, add slat to taste and serve with steamed rice.

MUSTARD SEED-CRUSTED SALMON WITH MUSTARD CREAM SAUCE

Steps:

• Boil wine, shallots and 1 tablespoon mustard seeds in heavy small saucepan until mixture is reduced to 1/2 cup, about 2 minutes. Whisk in cream, 2 1/2 tablespoons Dijon mustard and tarragon. Boil until thickened to sauce consistency, abut 3 minutes. Season with salt and pepper. Remove from heat; cover.
• Brush salmon on both sides with remaining 2 1/2 tablespoons Dijon mustard. Sprinkle remaining 2 tablespoons mustard seeds, salt and pepper onto both sides of salmon. Melt butter in large nonstick skillet over medium heat. Add salmon and cook just until opaque in center, about 4 minutes per side. Transfer to platter. Spoon mustard sauce over salmon.

MAPLE-BAKED SALMON

Steps:

• Remove salmon from the refrigerator. Heat oven to 325 degrees.
• Bundle the cilantro sprigs by their stems and hold them tightly, then slice the stems crosswise until you get to the leaves. Reserve leaves for garnish. Transfer sliced stems to a small bowl and stir in the maple syrup, mustard and mayonnaise until well mixed.
• Season the salmon all over with salt and pepper and place in a baking dish, skin-side down if there is skin. Slather the maple sauce all over the top.
• Bake until a paring knife slides into the center with only a little resistance, 15 to 20 minutes. When you remove the knife and touch the blade to your upper lip, it should feel very warm but not hot. The salmon will continue to heat through out of the oven while in the baking dish. Top with the reserved cilantro leaves, and squeeze lemon wedges all over just before serving.

MUSTARD SALMON WITH SPRING VEGETABLE STEW

Steps:

• Heat oven to 375 degrees. Sprinkle salmon lightly on both sides with kosher salt. Place skin-side down in a low baking dish. Sprinkle top of fish with fennel and black pepper. Smear mustard evenly over the surface. Leave for at least 10 minutes to absorb seasoning and come to room temperature.
• Bake salmon, uncovered, just until white juices begin to surface at sides and top, 10 to 15 minutes, depending on thickness. Remove and let rest 5 minutes. (Salmon should be perfectly cooked, still moist at center.)
• As salmon cooks, make the vegetable stew: Set a Dutch oven or wide, heavy skillet over medium-high heat. Melt butter, then add the fennel. Season lightly with salt. Let fennel cook without browning, stirring frequently until just done, about 5 minutes. Add asparagus, sugar snap peas, shucked peas, cauliflower, scallions and a small pinch of salt. Stir to combine and add ¼ cup water. Raise heat to high and cover pot. Cook for 5 minutes, until vegetables are tender-crisp and just done (residual heat will cook them further). Turn off heat and transfer vegetables to a serving dish.
• In a tiny skillet, heat oil over medium-high. When oil is wavy, add mustard seeds and serrano chile, and stir together. When mustard seeds begin to sputter and pop, pour contents of skillet over the vegetable stew. Top with tarragon and parsley.
• For each serving, place a piece of salmon on a warmed plate. Spoon some vegetables over and around salmon. Pass remaining vegetables at the table.

SALMON WITH A CREAMY LEMON MUSTARD SAUCE

Steps:

• Heat the oil and butter in a large frypan or skillet over a medium heat.
• Add the salmon and cook 3-4 minutes on each side, or until barely cooked through.
• Meanwhile, Mix the cornstarch and water to a paste, set aside.
• Using a small saucepan, bring the cream and the milk to the boil. Thicken with some or all of the cornstarch paste, whisking constantly. Stir in the lemon juice, finely grated zest, mustard and season with salt and pepper.
• Serve the salmon drizzled with the lemon mustard sauce. Sprinkle with parsley to garnish.

SPICED SALMON WITH MUSTARD SAUCE

Steps:

• Preheat broiler.
• Combine all ingredients except the salmon in a small bowl, stirring well with a fork.
• Rub mustard mixture evenly over each fillet.
• Place fillets, skin side down, on a jellyroll pan coated with cooking spray.
• Broil 8 minutes or until fish flakes easily when tested with a fork.

STEAMED SALMON

Steps:

• Fill a large skillet with water to a depth of 1 inch. Bring to a boil over medium-high heat. Place salmon in a bamboo steamer. Cover and place steamer in skillet. Cook until just cooked through, 8 to 10 minutes. Serve immediately with lemon.

STEAMED SALMON WITH PEAS

Steps:

• Prepare steamer basket: Bring wine and water to a simmer in a large skillet or wok. Meanwhile, line the top of a small steamer basket with 1 lettuce leaf and a dill sprig. Season both sides of the salmon fillet with salt and pepper and place on top of the lettuce, then place remaining dill sprig over fish. Place the remaining lettuce leaf in the bottom basket and then top with cabbage "cup." Place the peas in the cup. Dot peas evenly with butter and season with salt.
• Steam fish and peas: When the liquid in the skillet is boiling, set the basket with the peas in skillet, rest the salmon basket on top, then secure bamboo lid tightly in place. Steam until peas are just tender and bright green and fish is evenly opaque throughout, 7 to 9 minutes (you'll have to remove the basket to check).
• Meanwhile, make sauce: Whisk together yogurt, lemon juice, and salt to taste. Serve salmon, cabbage, and peas immediately, with yogurt sauce on the side.

SALMON STEAMED WITH MUSTARD SEEDS AND TOMATO

Steps:

• Grind the mustard seeds corsley in a clean coffee grinder or spice grinder.
• In a shallow bowl large enough to hold the fish,.
• combine mustard seeds, chilli, cumin, turmeric, salt, pepper, cayenne, tomatoes and mustard oil.
• Mix well.
• Add the water and the fish and mix gently.
• Cover with a plate or aluminium foil and set aside for 10 minutes.
• Place the covered bowl in the steaming utensil, cover the utensil and steam genty for 10 minutes.
• Remove the bowl, toss its contents gently to mix, then cover bowl and put back in the utensil.
• Cover the utensil and steam for 10-15 minutes or until fish pieces are opaque.