Spicy Mustard Salmon Fillets
I love watching Aarti Sequiera cook with various seeds on Aarti Party. I modified this recipe which caught my eye due to the mustard, fennel and cumin seeds. While cooking, a mustard seed popped out of the pan and hit me in the face. It was hot. Be careful. Alyssa suggested that I should have had a lid ready, but the seed cooking is very quick and I might not have had time for the lid. Maybe I could have used it like a shield?
2 Skinless salmon fillets, about 3/4 lb. total
for Rub: 1/4 teaspoon salt, 1/4 teaspoon ground turmeric and 1/4 teaspoon cayenne pepper
for Sauce: 1 Tablespoon dry mustard, 1/4 -1/2 teaspoon cayenne pepper (depending on how much heat is desired), 1/4 teaspoon turmeric, 1/4 teaspoon salt, red pepper flakes (optional) and 7 Tablespoons water
2 Tablespoons extra virgin olive oil
1/4 teaspoon each brown mustard seeds, cumin seeds and fennel seeds
Rinse salmon and pat dry. Remove any skin with a sharp knife. Combine ingredients for rub and rub evenly over salmon pieces. Place fillets on a plate and refrigerate for at least 30 minutes.
In a small bowl, combine mustard, cayenne, turmeric and salt. Add 1 Tablespoon water and mix well. Add 6 more tablespoons water and set aside. Add in pepper flakes, if desired.
Heat oil in pan over medium hot heat. When the oil is hot, add mustard seeds. Once they start to pop, which will just be a few seconds, add the cumin and fennel seeds. Stir once and add in the sauce. Lower heat to simmer. Add in fish fillets and cook for about 3 minutes on each side. Spoon sauce over the fish while cooking.