Serious Eats: Recipes
Dinner Tonight: Salmon in a Bengali Mustard Sauce
Normally, when I get my hands on a nice fillet of salmon I tend to treat it like a steak, keeping it whole and cooking it over moderately high heat. So I was completely off balance when I began to cook this recipe from Madhur Jaffrey's At Home with Madhur Jaffrey. The fillet is cut into pieces, covered in a spicy rub, and then cooked gently in a mustard-loaded sauce. I mean, there's ground mustard and mustard seeds in this one! But I didn't worry too much; Jaffrey has never failed me before.
And I couldn't have been happier with the result. Though there is no cream or butter, the sauce is surprisingly rich and layered. It nicely envelops each piece of salmon. About the fish: I worried the salmon might dry out, but the slow simmering keeps each piece incredibly tender and juicy. All this dish needs is some white rice or maybe a simple dal.