Mustard Chili Salmon Recipe

Mustard Chili Salmon

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Servings: 4
  • Salmon Fillets - 4 (2.5 inch wide slices)
  • Onion - 1 lrg, thinly sliced lengthwise
  • Jalapeno- 1 lrg, thinly sliced
  • Dijon Mustard Sauce - 2 tbsp
  • Ketchup - 1 tbsp
  • Whole Mustard seeds- 1.5 tsp, coarsely crushed
  • Cumin powder - 1 tsp
  • Coriander powder - 1/2 tsp
  • Salt - 1/2 tsp or to taste (remember the mustard sauce tends to be a little salty)

How to make Mustard Chili Salmon

  • 1. Wash and pat dry the salmon fillets with a paper towel. In a bowl mix the mustard sauce, ketchup, cumin, coriander powder, salt and 1 tsp of the crushed mustard seeds.
  • 2. Marinate the salmon pieces in the spice mixture for about 30 min to 1 hour.
  • 3. In a non stick pan, heat 3 tbsp of oil. When the the oil is smoking hot, pan fry the fillets for about 2-3 min on each side, till they get a nice and crispy coating.
  • 4. Remove and let it rest on a plate.
  • 5. Add the chopped onions to the pan, and saute till they turn translucent. Add 1/2 cup of hot water, chilies, and the remaining 1/2 tsp of the crushed mustard seeds. Stir to combine.
  • 6. Return the salmon fillet back into the pan with their juices. Gently flip so that the fillets are evenly coated with the onions and chilies.
  • 7. Simmer on low heat till the added water evaporated to leave a glossy sticky consistency.
  • 8. Serve on a bed of white rice or some roasted vegetables.

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