Best 3 Salmon In Bengali Mustard Sauce Recipes

Tantalize your taste buds with the enticing flavors of Bengali Mustard Salmon, a culinary masterpiece that seamlessly blends the richness of salmon with the zesty tang of mustard sauce. This delectable dish, deeply rooted in the culinary traditions of Bengal, promises an explosion of flavors that will leave you craving for more. Embark on a flavor journey as we uncover the secrets behind this tantalizing creation, featuring three distinct recipes that cater to varying tastes and preferences. Dive into the classic Bengali Mustard Salmon recipe, where succulent salmon fillets bask in a vibrant mustard sauce, infused with aromatic spices and fresh herbs. For those seeking a touch of heat, the Spicy Bengali Mustard Salmon recipe cranks up the intensity with fiery green chilies, creating a symphony of bold flavors. And for those with a penchant for coconut's creamy embrace, the Bengali Mustard Salmon with Coconut Milk recipe offers a harmonious blend of tangy mustard and velvety coconut, resulting in a dish that is both rich and refreshing.

Let's cook with our recipes!

BAKED SALMON WITH HONEY MUSTARD SAUCE

Baked Salmon with Honey Mustard Sauce image

Provided by Valerie Bertinelli

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

Four 6- to 7-ounce salmon fillets, skin-on
1/2 cup low-fat mayonnaise
1/4 cup Dijon mustard
1/4 cup honey
2 tablespoons finely chopped chives, plus additional for garnish
Kosher salt and freshly ground white pepper
Kosher salt and freshly ground white pepper

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 A BENGALI MUSTARD SAUCE

Salmon in a Bengali Mustard Sauce image

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.

Provided by Madhur Jaffrey

Yield Serves 2-3

Number Of Ingredients 15

Ingredients

To rub on the fish:
3/4 pound skinless salmon fillet
1/4 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
You also need:
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

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.

SALMON IN BENGALI MUSTARD SAUCE

Salmon in Bengali Mustard Sauce image

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

Ingredients

12 ounces skinless salmon fillet
1/2 teaspoon kosher salt, plus more
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1 tablespoon mustard powder
2 tablespoons extra virgin olive oil
1/4 teaspoon brown mustard seeds
1/4 teaspoon cumin seed
1/4 teaspoon fennel seed
2 serrano chilies, split

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:

For the best flavor, use fresh salmon fillets. If using frozen salmon, thaw it completely before cooking.
To ensure the salmon is cooked through, use a thermometer to check that the internal temperature has reached 145°F (63°C).
If you don't have any mustard seeds, you can use ground mustard powder instead. Just use half the amount, as it is more concentrated.
Serve the salmon with rice, vegetables, or your favorite side dish.

Conclusion:

This Bengali mustard salmon is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The salmon is cooked in a flavorful mustard sauce that is made with simple ingredients. The salmon is tender and flaky, and the sauce is creamy and tangy. Serve this dish with rice, vegetables, or your favorite side dish for a complete meal.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #very-low-carbs #main-dish #seafood #fish #dietary #high-protein #low-carb #high-in-something #low-in-something