A delightful salmon dish infused with a flavorful mustard-based sauce, inspired by Bengali cuisine.
Rub the salmon fillets evenly with a mixture of half the salt, turmeric, and cayenne pepper.
Ensure the salmon is dry before applying the spice rub to help it adhere better.
In a mixing bowl, combine the remaining salt, turmeric, cayenne pepper, mustard powder, and 1/2 cup of water to create a paste.
Mix the paste thoroughly to ensure a smooth consistency.
Heat the olive oil in a skillet over medium-high heat. Add the mustard seeds and cook until they start to pop.
Cover the skillet partially to avoid seeds popping out.
Add the cumin and fennel seeds to the skillet and cook for 30 seconds until aromatic.
Stir constantly to prevent the spices from burning.
Stir in the mustard paste and serrano chilies, cooking for 2 minutes to blend the flavors.
Adjust the number of chilies based on your spice preference.
Place the salmon fillets into the skillet and cook, basting with the sauce, until the fish is cooked through, about 10 minutes.
Turn the salmon gently to avoid breaking the fillets.
Serve the salmon hot with the mustard sauce spooned over. Garnish with fresh cilantro if desired.
Pair with steamed rice or naan for a complete meal.
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