1/2 cup (125 ml) plain yogurt

1 tbsp chopped fresh ginger

2 cloves garlic, chopped

1 Tandoori Spices recipe (see note)

4 6 oz (170 g) pieces of salmon, with or without skin

In a baking dish or sealable plastic bag, combine the yogurt, ginger, garlic and tandoori spices.

Add the salmon, coating it thoroughly with the marinade. Cover the dish or seal the bag and refrigerate overnight.

The next day, with the rack in the lowest position, preheat the oven to 450°F (225°C). Line a baking sheet with parchment paper.

Place the salmon on the baking sheet. Bake for about 15 minutes, depending on the thickness of the fish and the desired doneness.

Delicious with Sautéed Cabbage (see recipe below), Cilantro Chutney (see recipe below) and rice.

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