Salamon With Coconut Lime Cilantro Sauce
Mustard seeds add flavor and crunch to this sauce, inspired by Samin Nosrat’s Indian chutney in her new book, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (Simon & Schuster, $35). We love it on salmon, with spiced coconut rice (basmati rice mixed with toasted mustard seeds and unsweetened shredded coconut).
- 2 tablespoons virgin coconut oil* or canola oil, divided
- 1 tablespoon brown mustard seeds
- 1 teaspoon cumin seeds
- 4 pieces boned wild salmon fillet (1 to 1 1/4 in. thick)
- 1 1/2 teaspoons kosher salt, divided
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