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Salmon With Mustard Seed and Coriander

Salmon With Mustard Seed and Coriander

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http://thespicegarden.blogspot.com
http://thespicegarden.blogspot.com

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Categories:Types, Recipes/Menus
Published by: Susan Miller Lindquist on Jul 22, 2011
Copyright:Attribution Non-commercial

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05/12/2014

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The Spice Garden

Madhur Jaffrey’s Salmon with Mustard Seed and Coriander Salmon and Rub ingredients: 2 lb. skinless salmon fillet, cut into matchbook-sized pieces ⅓ tsp. cayenne pepper ⅓ tsp. ground turmeric ⅓ tsp. kosher salt Aromatics and Sauce Ingredients: 3 tsp. brown mustard seeds 1 ½ tbsp. ground coriander 1 tsp. cumin ¼ tsp. ground turmeric 1 tsp. curry powder ½ tsp. cayenne pepper 6 oz. peeled tomatoes, coarsely grated 3 tbsp. olive oil ½ tsp. fennel seeds 15 – 20 fresh curry leaves OR 6 bay leaves Making the Dish: 1. Blend the cayenne pepper, turmeric, and salt in a small dish and sprinkle over the prepared salmon, rolling the salmon pieces to coat them with the rub. 2. Place the salmon in a zip-lock plastic bag and refrigerate for at least a few hours or all day. 3. In a clean coffee grinder, place 2 ½ tsp. of the mustard seeds and grind to a powder. 4. Put the ground mustard seeds in a bowl and add the coriander, cumin, turmeric, curry powder, cayenne pepper, tomatoes, and ½ c. water. Mix well and set aside. 5. Place the olive oil in a sauce pan and heat it. Add the remaining ½ tsp. mustard seed and stir until they ‘pop’. Add the fennel seeds and continue cooking briefly. Then pour in the tomato sauce and add another 1 c. measure of water and the bay leaves or curry leaves. 6. Simmer the sauce for ten minutes and then, turn off the heat. If you are making the dish later in the day or , refrigerate the sauce. If you are making the dish within the next hour or so, pour the sauce into a large shallow frypan – one that will hold the salmon in ONE layer to simmer. 7. When you are ready to prepare the final dish, warm the sauce over medium heat. 8. Place the salmon pieces in one layer and cook at a slow bubbling simmer for 4 minutes. 9. Gently turn the salmon pieces and finish cooking for another 4 – 5 minutes. 10. Place the salmon on a platter, drizzle the sauce over top, garnish with more curry leaves or some chopped cilantro and serve with steamed rice or Naan bread.

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