INGREDIENTS4 6 oz. center-cut salmon fillets
Salt, to taste
2 tbsp RawSpiceBar’s Tandoori Masala
½ c. plain low-fat yogurt
2 limes, juiced
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 c. coarsely chopped cilantro
DIRECTIONS1. Arrange the salmon fillets, skin side down, about 1/2 inch apart in a nonreactive baking pan. Season with salt and set aside.
2. 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 for a few hours or overnight.
3. Preheat the oven to 400ºF. 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.
Makes 4 servings.
Adapted from Salmon Tandoori recipe from The New York Times.