Mustard Chili Salmon

Servings: 4

Ingredients:

• Salmon Fillet - 4 (2.5 inch wide slices)
  
• Onion - 1 lrg, thinly sliced lengthwise
  
• Jalapeno- 1 lrg, thinly sliced
• Dijon Mustard Sauce - 2 tbsp
• Ketchup - 1 tbsp
• Whole Mustard seeds- 1.5 tsp, coarsely crushed
  
• Cumin powder - 1 tsp
• Coriander powder - 1/2 tsp
• Salt - 1/2 tsp or to taste (remember the mustard sauce tends to be a little salty)

Methods:

• 1. Wash and pat dry the salmon fillets with a paper towel. In a bowl mix the mustard sauce, ketchup, cumin, coriander powder, salt and 1 tsp of the crushed mustard seeds.
  
• 2. Marinate the salmon pieces in the spice mixture for about 30 min to 1 hour.
• 3. In a non stick pan, heat 3 tbsp of oil. When the the oil is smoking hot, pan fry the fillets for about 2-3 min on each side, till they get a nice and crispy coating.
• 4. Remove and let it rest on a plate.
• 5. Add the chopped onions to the pan, and saute till they turn translucent. Add 1/2 cup of hot water, chilies, and the remaining 1/2 tsp of the crushed mustard seeds. Stir to combine.
• 6. Return the salmon fillet back into the pan with their juices. Gently flip so that the fillets are evenly coated with the onions and chilies.
• 7. Simmer on low heat till the added water evaporated to leave a glossy sticky consistency.
• 8. Serve on a bed of white rice or some roasted vegetables.