Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 1

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).Wine pairing: La Follette 2014 Chardonnay (North Coast; $22).

This Story Originally Appeared On sunset.com

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Recipe Summary

total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Top each fillet with 1/4 cup sauce and 1 tbsp. cilantro leaves.

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  • *Virgin coconut oil is minimally refined, leaving more nutrients (including antioxidants) intact than in regular refined coconut oil. Find it at well-stocked grocery stores.

  • In a food processor, pulse toasted seeds, 1 cup cilantro leaves and stems, the green onions, remaining 1 tsp. salt, the jalapeño, and garlic until finely chopped, 10 to 12 times. Add coconut milk and lime juice; pulse to combine.

Source

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).

Nutrition Facts

517 calories; calories from fat 59%; protein 47g; fat 34g; saturated fat 19g; carbohydrates 5.6g; fiber 1.1g; sodium 836mg; cholesterol 125mg.
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