1 lb skinless salmon filet
1 serrano chili, seeds removed, halved
1 tbsp ground mustard
2/3 tsp turmeric
2/3 tsp cayenne
1/3 tsp brown mustard seeds
1/3 tsp cumin seeds
1/3 tsp fennel seeds
Cooked white rice for serving
Serves Two Total Time: 60 minutes
Cut the salmon into 2 by 3 inch rectangles and rub with half the turmeric and half the cayenne as well as some salt on all sides. Then cover and refrigerate the salmon for half an hour.
In a small mixing bowl add the other half of the cayenne and turmeric, and the ground mustard as well as seven tbsp water. Mix together and set aside.
Add two tbsp olive oil to a large saucepan over medium heat. Once the oil is hot add the mustard seeds. As soon as they start to pop, add the fennel and cumin. Stir for a few seconds, then pour in the mustards sauce and add the chili. Simmer for a minute, then place the salmon pieces into the sauce and cook for about seven minutes over low, or until the salmon is fully cooked, spooning the sauce over the top of the salmon throughout. Serve warm with white or brown rice.
