One-Pot Wonders

Vibrant Mint Salmon, Coconut and Dijon Mustard Salmon

by:
July  2, 2021
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Vibrant Mint Salmon, Coconut and Dijon Mustard Salmon
Photo by Rinku Bhattacharya /Spice Chronicles
  • Prep time 5 minutes
  • Cook time 20 minutes
  • Serves 4 to 6
Author Notes

Mint is one of the first herbs that I like to call my own. It is not something my mother used as librally as I do. However, thanks to a large abundance of summer mint I put mint to good use. This Vibrant Mint and Dijon Mustard Salmon is a great example. This recipe comes together in about just a handful of ingredients. It gets done in about 20 minutes flat and is perfect for any meal you want to add some vibrance to. It is the creation of a busy and sometimes exhausted mother. And here is the fun thing. Do not be fooled by the use of Dijon mustard. This dish tastes plenty Indian. The faint notes of mustard makes this Bengali girl happy. Serve this with freshly steamed basmati rice.
You can visit my site to learn more about this dish.
Check for seasonings and sprinkle generously with the mint before serving. —Rinku Bhattacharya /Spice Chronicles

What You'll Need
Ingredients
  • 2 pounds salmon, cut into 2 inch pieces
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt or to taste
  • 2 teaspoons fresh lime juice
  • 2 tablespoons oil (such as coconut oil)
  • 1 teaspoon whole cumin seeds
  • 1 tablespoon minced ginger
  • 1/2 cup cherry tomatoes, halved
  • 1 teaspoon red pepper flakes
  • 1 tablespoon dijon mustard
  • 1/4 cup coconut milk
  • 1/4 cup finely chopped mint leaves
Directions
  1. Place the salmon in a large bowl and add the turmeric, salt, and lime juice and toss to coat. Set this aside for a few minutes while continuing with the rest of the dish.
  2. In a large skillet, heat the oil and add in the cumin seeds and wait for them to crackle. This takes about 30 seconds if the oil is hot. Stir in the ginger.
  3. Carefully place the salmon onto the pan (non-skin side down) and allow it to cook for about 5 minutes. This will allow the salmon to turn gently golden. You can keep it longer if you want a deeper sear.
  4. Turn the salmon carefully and then cook for another 2 minutes.
  5. At this point add in the cherry tomatoes and allow the tomatoes to cook and release their juices, this will take about 3 to 4 minutes.
  6. At this point add in the red pepper flakes, dijon mustard and the coconut milk and lightly stir to mix everything in. Allow this to cook for 2 minutes until the ingredients are mixed and they coat the salmon.
  7. At this point add in the red pepper flakes, dijon mustard and the coconut milk and lightly stir to mix everything in. Allow this to cook for 2 minutes until the ingredients are mixed and they coat the salmon.
  8. Check for seasonings and sprinkle generously with the mint before serving.
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1 Review

rozzzz
rozzzz October 30, 2022
Direction 7 is a repeat of 6. Was a final direction left out?