Total Time
25 Mins
Yield
Serves 4

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).

How to Make It

Step 1

Heat a grill to medium-high (about 450°). Put 1 tbsp. oil and the mustard seeds in a small frying pan. Cook, covered, over medium heat until you hear the first seed pop. Add cumin and let sizzle, covered, 1 minute. Remove from heat and let cool completely, about 10 minutes.

Step 2

Meanwhile, brush salmon on both sides with remaining 1 tbsp. oil. Sprinkle flesh sides with 1/2 tsp. each salt and pepper. Grill salmon, flesh side down (close lid if using gas), carefully turning once with a wide spatula, until opaque but still moist-looking in thickest part (cut to test), 9 to 10 minutes. Lift salmon off skin onto serving plates.

Step 3

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.

Step 4

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

*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.

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).

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Ratings & Reviews

A Bit Bland

CookingQueen
September 29, 2017
The picture of this looked amazing so I gave it a try. Neither my husband nor I were not so impressed. The coconut sauce was very bland. The flavor overall was bland.

Delicious sauce

cmata1
December 06, 2017
Delicious sauce!  Not bland as per previous reviewer's comment.  It has a very herbaceous flavor and crosses over to Mexican and Indian flavors.  I put some sauce on my salmon and on sauteed kale--fantastic on vegetables!  I had plenty of leftover sauce so I used on my eggs the next day and it was wonderful on them too.  =)