Grilled Salmon with Indian Spices and Raita

Amazing! The raita is a cucumber-yogurt sauce. I recommend leaving the marinade on, the crust is so good.

Bon Appetit, May 2011

40 Minutes

4-6 servings

1/2 cup coarsely chopped peeled fresh ginger

1/4 cup vegetable oil plus more

1 tbsp plus 1 tsp garam masala

2 garlic cloves, coarsely chopped

2 tsp ground coriander

1 1/2 tsp ground cumin

1 2-lb center-cut piece of boneless salmon fillet, skin on

kosher salt and freshly ground black pepper

1 cup plain whole milk yogurt

3/4 cup finely chopped peeled, seeded cucumber

2 tbsp finely chopped fresh cilantro, plus more for garnish

2 scallions, finely chopped

1 tbsp fresh lime juice

Prepare grill (medium-high heat). Puree ginger, 1/4 cup oil, 1 tbsp garam masala, garlic, coriander, and cumin in a blender until a coarse puree forms. Put salmon into a baking dish and season with salt and pepper. Coat salmon with ginger puree. Let marinate at room temperature for 15 minutes.

Meanwhile, stir yogurt, cucumber, cilantro, scallions, lime juice, and remaining 1 tsp garam masala in a medium bowl. Season raita to taste with salt and pepper.

Brush the grill rack with oil. Brush off marinade for easier grilling, or leave it on for a better crust. Grill salmon, turning once, until it just begins to flake in center, 4-5 minutes per side. Transfer salmon to a platter. Garnish with cilantro. Serve with raita.