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Begin by preparing the mustard seeds. Use a mortar and pestle to grind the brown and yellow mustard seeds together until you achieve a smooth paste. This method helps to release the full flavor without introducing any bitterness.
Next, take the salmon fillets and season them with the mustard paste. Ensure that each piece is well coated for maximum flavor.
In a pan, heat some oil and gently place the seasoned salmon fillets in it. Cook until the fish is tender and flaky.
Serve the salmon on a bed of fluffy white rice. Garnish with a fresh green chili and slices of red onion for an authentic Bengali touch.