Salmon in Bengali Mustard Sauce with Vegetable Gratin

This recipe will impress guests but the little known secret is its simplicity. The Bengali mustard sauce imparts a distinct, rich flavor to the salmon. Even guests that do not particularly care for the richness of salmon will likely enjoy this delicious recipe.

I served it alongside a gratin of grated red garnet yam, grated sweet potato, sautéed onions, chopped beet greens and shredded zucchini topped with provolone and chili chive onion Gouda.

This is a healthy meal that is hearty and locally sustainable (here in the Northwest). My husband caught the salmon and we purchased all the vegetables and cheeses from a local farmer’s market.

Salmon in Bengali Mustard Sauce

By Saveur

4 3 oz. skinless salmon filets

1/2 tsp. kosher salt, plus more to taste

1/2 tsp. ground turmeric

1/2 tsp. cayenne pepper

1 tbsp. mustard powder

2 tbsp. extra-virgin olive oil

1/4 tsp. brown mustard seeds

1/4 tsp. cumin seeds

1/4 tsp. fennel seeds

2 serrano chiles, split

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 for 30 seconds; add paste and chiles. Add fish, and cook, basting, until done, 10-12 minutes

Vegetable Gratin

By CowGirl Cooks

1 grated red garnet yam

1 grated sweet potato

1 onion, thinly sliced and sautéed until golden brown

3 cups chopped beet greens

1 medium grated zucchini

½ cup Half-and-Half

1 oz. provolone

3 oz. chili chive onion Gouda



Preheat oven to 400 degrees.

Layer yam through zucchini in a greased 9×9-casserole dish. Make sure to season each layer with salt and pepper to taste. Lightly drizzle half-and-half over the zucchini. Top with provolone and Gouda. Cover dish tightly with aluminum foil and bake for approximately 45-50 minutes.


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