Salmon in Mustard Gravy

It's a hard for me to rule out salmon when I think of comfort food. Healthy, tasty, filling, and quick to make. It can be prepared in many ways, some of which definitely reminds me of childhood dishes. We had never seen salmon growing up in India. The only fish that could be compared to salmon was hilsa. It would also spend most of its lifetime in the ocean, then would migrate upstream to spawn. I personally don't find any similarity in taste between salmon and hilsa, but both have similar properties from a cooking perspective. Both take very little time to cook, and would become fibrous if overcooked. Therefore, I like to cook salmon in a traditional bengali way as well. As Shorshe Ilish (hilsa in mustard sauce) is a very popular dish in Bengal, I made Shorshe Salmon (salmon in mustard sauce).

Ingredients:

Salmon 1 fillet cut into around 2"/3" pieces
1 1/2 tbsp yogurt
1 tbsp mustard paste
2/3 green chillies slit
Salt and sugar per taste
Oil for cooking
1 tsp mustard oil

Recipe:
Mix mustard paste, yogurt, salt and sugar together, marinate the fish with the mixture
Add oil to the pan
Add the fish along with the marinade to the oil
Cover and cook in medium heat, after 2/3 minutes turn the fish pieces over
Cover and cook for another 2 minutes (avoid overcooking)
Add the mustard oil and the green chilies
Immediately remove the pan from heat
Serve with rice