RawSpiceBar’s Tandoori Masala
4 6-ounce center-cut salmon fillets
½ cup plain low-fat yogurt
2 limes, juice
3 ripe plum tomatoes, peeled, seeded and finely chopped
1 medium yellow onion, peeled and finely chopped
2 cloves garlic, peeled and minced
1 tsp finely grated fresh ginger
¼ cup coarsely chopped cilantro leaves
Salt, to taste
- Arrange the salmon fillets, skin side down, about 1/2 inch apart in a nonreactive baking pan. Season with salt and set aside.
- In a large bowl, combine RawSpiceBar’s Tandoori Masala with the remaining ingredients and mix thoroughly. Spoon the mixture over the salmon. Cover and refrigerate overnight.
- Preheat the oven to 400 degrees. Uncover the fish and allow it to come to room temperature. Bake for 12 to 15 minutes, until the salmon is barely pink at the center. Serve immediately.