Salmon in Bengali Mustard Sauce

Ingredients

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


Instructions

Rub fish evenly with half of the salt, turmeric, and cayenne; set aside. In a bowl, stir remaining salt, turmeric, and cayenne
with mustard 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.