In India we frequently use a paste of ground mustard seeds. I have simplified matters here and used already-prepared Dijon mustard instead. You could serve this with Basmati Rice with Lentils and South Indian–Style Green Beans.
Recipe information
Yield
serves 2
Ingredients
1/8 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground coriander
1/8 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
3/4-pound skinned salmon fillet
2 tablespoons Dijon mustard (the plain kind)
1 tablespoon olive or canola oil
2 teaspoons lemon juice
2 tablespoons finely chopped cilantro
Preparation
Step 1
Rub the salt, cumin, coriander, turmeric, and cayenne all over the fish. Cover and refrigerate 1–4 hours.
Step 2
Heat the broiler.
Step 3
Mix the mustard, oil, and lemon juice in a small bowl. Add the cilantro. Rub this all over the fish and place under the broiler, about 5 inches from the source of heat. When the top has browned lightly, about 4 minutes, turn the oven to “bake,” setting the temperature at 350°F. Bake about 10 minutes or until the fish is cooked through.
Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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