Best 2 Salmon In A Bengali Mustard Sauce Recipes
Tantalize your taste buds with a culinary journey to Bengal, India, where mustard takes center stage in a symphony of flavors. Discover the delectable Salmon in a Bengali Mustard Sauce, an exquisite fusion of delicate salmon fillets enveloped in a vibrant mustard-based sauce, bursting with aromatic spices and a hint of tanginess. Accompany this main course with a selection of delectable side dishes, including Chana Dal, a comforting lentil dish tempered with cumin and coriander; Aloo Bhaja, crispy potato fritters that add a delightful crunch; and Cucumber Raita, a cooling yogurt-based salad with refreshing cucumber and herbs. This Bengali feast promises an unforgettable dining experience, leaving you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
BAKED SALMON WITH HONEY MUSTARD SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
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 BENGALI MUSTARD SAUCE
Make and share this Salmon in Bengali Mustard Sauce recipe from Food.com.
Provided by MomLuvs6
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Tips:
- Ensure your salmon fillets are fresh, firm, and of good quality for the best results.
- Use a pan large enough to accommodate the salmon fillets comfortably without overcrowding.
- Gently fry the salmon fillets over medium heat to prevent burning and ensure even cooking.
- The Bengali mustard sauce is a delicate blend of flavors, so don't overcook the salmon, as it might overpower the sauce's nuances.
- If you don't have black mustard seeds, you can substitute them with yellow or brown mustard seeds.
- Adjust the amount of green chilies used in the sauce according to your preferred spice level.
- Serve the salmon immediately after cooking while it's still hot and flaky, paired with the flavorful Bengali mustard sauce.
Conclusion:
This Bengali Mustard Salmon offers a unique culinary experience by infusing classic Indian flavors with the delicate taste of salmon. The recipe provides a step-by-step guide to recreate this dish in your kitchen, ensuring a delectable and memorable meal. By following the tips and suggestions mentioned above, you can elevate the flavors and create a restaurant-quality dish at home. Whether you're a seasoned cook or a novice in the kitchen, this recipe offers a delightful culinary journey that will tantalize your taste buds. So, gather your ingredients, fire up your stove, and embark on a culinary adventure with this delicious Bengali Mustard Salmon recipe.
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