Grilled Salmon with Mustard

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GRILLED SALMON WITH MUSTARD

Here is my adaptation of a popular fish dish from Eastern India. Salmon

 is not popular in India, but adapts well to the mustard sauce. Grilling also makes the dish healthier. 

Ingredients:

1 lb boneless Salmon

*(farmed is preferred over wild-caught for grilling for it’s higher fat content)

2 tbsp Mustard seeds

2 Green Chillies

2 Garlic cloves

1 tbsp Lemon juice

1 tbsp Mustard Oil

*(mustard oil has a distinct flavor that enhances the dish, but you can substitute Olive oil)

½ tsp Turmeric powder

½ tsp Red Chilli powder

1 tsp Kosher salt

Olive Oil or other Non-stick spray

Steps:

Soak mustard seeds in water at room temperature for 1-3 hours (this removes the bitterness).

Wash Salmon in cold water and pat dry with paper towels.

Cut salmon into 3-4” pieces.

Chop green chillies, remove seeds if you want it less spicy.

Chop garlic.

Place salmon in a non-reactive bowl and sprinkle the pieces with turmeric, then chilli powder, then ½ tsp salt, and finally mustard oil, toss to coat well.

Let sit for 30 minutes.

Meanwhile in a blender, make a paste. First add the drained mustard seeds, then chillies, garlic, ½ tsp salt, lemon juice, ¼ tbsp mustard oil and blend to a coarse paste.

Coat the salmon pieces with the mustard paste, tossing to coat well and let marinade for an hour.

Oil the grate with non-stick cooking spray or olive oil.

Turn on the grill and heat to medium high (350* F).

Grill with the skin side down first for 3-4 minutes, then turn the fish and grill the other side for 2-3 minutes till done.

*(checking the side of the fish tells you when it is done, by the changing of the color from pink/orange to white).

*(DO NOT OVERCOOK).

Serve warm with rice.