Salmon Tandoori

Ingredients

• 6 6-ounce center-cut salmon fillets
• 1 ½ teaspoons salt, plus more for seasoning the fish
• ½ cup plain low-fat yogurt
• ¼ cup lime juice
• 1 teaspoon cider vinegar
• 2 tablespoons garam masala (see note)
• 1 teaspoon Asian chili powder (see note)
• 3 ripe plum tomatoes, peeled, seeded and finely chopped
• 1 medium yellow onion, peeled and finely chopped
• 2 cloves garlic, peeled and minced
• 1 teaspoon finely grated fresh ginger
• ¼ cup coarsely chopped cilantro leaves

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    392 calories; 23 grams fat; 5 grams saturated fat; 6 grams monounsaturated fat; 6 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 36 grams protein; 94 milligrams cholesterol; 713 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. 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 the remaining ingredients and mix thoroughly. Spoon the mixture over the salmon. Cover and refrigerate overnight.
3. 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.

• Available in Asian markets and some specialty shops.

35 minutes