INGREDIENTS : Salmon in Bengali Mustard Sauce

4 skinless salmon filets
½ teaspoon salt
½ teaspoon ground turmeric
½ teaspoon cayenne pepper
1 tablespoon powder mustard
2 tablespoon olive oil
¼ teaspoon mustard
¼ teaspoon cumin
¼ teaspoon fennel
2 split Serrano chilies

PREPARATION : Salmon in Bengali Mustard Sauce

Rub angle equally with a large portion of the salt, turmeric, and cayenne; put aside. In a dish, mix staying salt, turmeric, and cayenne with mustard powder and ½ glass of water and put paste aside.
Warm oil in skillet over mediumhigh warmth; include mustard seeds; cook for 2 minutes. Include cumin and fennel, cook for 30 seconds; include glue and chilies. Include fish, and cook, treating, until done, 12 minute.

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