2 x 6 oz [170 g] skinless salmon filets
½ tsp [2.5 ml] kosher salt, plus more to taste
½ tsp [2.5 ml] ground turmeric
¼ tsp [1.25 ml] cayenne pepper
1 tbsp [15 ml] mustard powder
2 tbsp [30 ml] extra-virgin olive oil
¼ tsp [1.25 ml] brown mustard seeds
¼ tsp [1.25 ml] cumin seeds
¼ tsp [1.25 ml] fennel seeds
1 dried red chili, whole
Cut the salmon fillets in large cubes. Mix half the salt, turmeric and cayenne pepper together in a small bowl. Rub fish evenly with the mixture; set aside. In a bowl, stir remaining salt, turmeric, and cayenne with powder and 1/2 cup water; set sauce aside.
Heat oil in 12” [30 cm] skillet over medium-high heat. Add mustard seeds and cook for 1–2 minutes. Add cumin and fennel, cook for 30 seconds. Warning: watch the spices very closely as they are toasting in the oil because they can burn and turn bitter in a snap. Add spice sauce and whole dried red chili. Add fish, and cook, basting, until done, 10 minutes. Serve immediately or keep warm, covered, in a very low oven until ready to serve (no more than 5 to 10 minutes). Enjoy with basmati rice and a side of spicy sauteed veggies like carrots, broccoli or eggplant.