Bengali-Inspired Mustard Salmon
Twenty-five minutes, one tray. Mustard, yoghurt and honey against the spice, baked until the salmon just flakes.
Kitchen roadmap
Before you cook
The details that make or break this dish, mapped to the exact step where they matter.
Method
8 stepsMix the AL Mix, mustard, yoghurt, honey, lemon and oil.
Pat the salmon dry and coat the top and sides with the marinade.
Place on a lined baking tray and rest for 10 minutes.
Bake at 200°C fan for 10–13 minutes, depending on thickness.
For more colour, grill for the final 1–2 minutes.
The centre should reach approximately 63°C, or be cooked to your preferred doneness.
Garnish with green chilli and coriander.
Serve with steamed rice, cucumber salad and yoghurt.
If it does not come out right
The faults this dish actually has. Open one for the fix.
How much spice blend per person?
Allow 4 g of an all-purpose South Asian spice blend per person for a curry – about one level teaspoon – which is 16 g for a family of four, or roughly 2 g for every 100 g of raw meat or vegetables.
Read the full answerWhy is my curry bitter?
Curry turns bitter for four reasons, in the order they usually happen: burnt garlic, over-toasted ground spices, too much fenugreek – seed or kasuri methi – and too much turmeric, or turmeric fried for too long.
Read the full answerCook one dinner with it. If you don’t rate it, email us and we’ll refund that pouch. Keep it – we don’t want it back.
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Make it with the Authentic Lahori mix
One blend for karahi, curries, marinades, chips and everyday cooking.
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