Name: Salmon in a Bengali Mustard Sauce
Yield: Serves 2-3
Ingredients: 3/4 pound skinless salmon fillet; 1/4 teaspoon salt; 1/4 teaspoon ground turmeric; 1/4 teaspoon cayenne pepper; 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

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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.

Recipe notes

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