Easy, baked tandoori salmon in a tender, moist, juicy yogurt marinade with freshly ground tandoori masala.
4 6 oz. center-cut salmon fillets
Kosher salt, to taste
2 tbsp RawSpiceBar’s Tandoori Masala
½ cup plain low-fat yogurt
2 limes, juice
3 plum tomatoes, chopped
1 yellow onion, diced
2 cloves garlic, minced
1 inch ginger, minced
1 bunch cilantro, chopped
1. Place salmon skin side down in a baking pan. Season with salt and pepper.
2. In a large bowl, combine tandoori masala with the remaining ingredients and mix thoroughly. Add salmon and coat. Cover and refrigerate, 2-4 hours.
3. Preheat oven to 400ºF and bring salmon to room temperature. Bake 12-15 minutes, until cooked.