So I’ve never actually heard of ‘Bengali sauce’, but when Elle published this recipe in their March 2012 issue it struck my ‘cook more international foods this year’ chord and I was anxious to try it. And while I don’t normally turn to Elle for recipes, this was part of an article about a party thrown by Rebecca Minkoff and the whole spread was so enticing I decided to give it a go.
The sauce has turmeric, cayenne, mustard and cumin making it an Indian-ish sauce loaded with curry-ish flavors and spice. Being the bold fish that salmon is, I really enjoyed how it stood up to the sauce and heat, and how the flavors worked so well together. Yum! This dish was also quick and easy – I would love to entertain with it. I’m pretty sure you could brown the salmon ahead of time and finish it off in the sauce before you serve. Whether it’s for one, two or a crowd, you’re sure to love this dish.
Salmon in Bengali Sauce*
- 1-1.5 lb salmon, skin removed
- 1/2 tsp salt
- 1/2 tsp ground turmeric
- 1/2 scant tsp cayenne
- 1 tbsp + 1 tsp coarse mustard (or 1 tbsp crushed yellow mustard seeds + 1 tsp brown mustard seeds)
- 1/4 tsp ground cumin
- 2 tbsp heavy cream
Cut salmon into desired serving size pieces. Rub with half of the salt, turmeric and cayenne. Cover and chill for 30 min. Combine remaining salt, turmeric, cayenne with mustard, and cumin. Add 8 tbsp water. Heat some oil in a non-stick skillet, add salmon and cook for about 2 minutes on each side to brown. Remove salmon. Add mustard mixture and cream to pan, bring to a simmer then add back fish. Continue to cook salmon until cooked through or to desired doneness, about 5 min or so. Serve with rice and spoon sauce over the top.
* Adapted slightly from Elle, March 2012. Serves about 3-6.