I learned recently Salmon is one of the healthiest fish to eat as it is packed with omega-3s and protein. (If you’re surprised to hear me talking about salmon… no, I do not eat seafood but my family loves it so I do cook fish occasionally!)

A friend recommended a favorite recipe so I decided to try it out for a party I was having with a few friends. Some of them only eat Halal or kosher meats but enjoy seafood so I thought it would be an easy entree.

Visiting the Baltimore Aquarium this summer, I also discovered that sustainability is a major issue with most fish consumption. When shopping, ask where the salmon is from. There are several good choices – find out more here on SeafoodWatch.org.

I used to ask the butcher at my supermarket to remove the skin of the salmon for me but I later learned that there are benefits of leaving the skin on. When salmon is grilled skin side is up,  the omega-3 “good” fats melt, and moisten the fish. After the salmon is turned with the skin side is down, the skin gets crispy and it is then easy to remove.

Ingredients

3 pounds salmon , cut into 2″ pieces

1 cup plain yogurt

8-10 cloves, garlic

3″ piece of ginger, (skinned and chopped)

1 tablespoon tandoori paste or powder

1 teaspoon chili powder

1 tablespoon cumin powder

1 heaping teaspoon coriander powder

1 tablespoon mustard oil (safflower or vegetable oil)

2 tablespoon methi leaves crushed (optional)

Lemon wedges and finely cut onion rings for garnish

Preparation

Grind the garlic and ginger with about 2 tablespoon water to make a smooth paste

Mix all the ingredients together and add to the salmon pieces. Marinate for a 2-4 hours.

Heat grill to very hot, oil the grates and cook the salmon for about 5 minutes, turn and cook again for another 3-4 minutes (depending on the thickness) .

Garnish with lemon wedges and raw onion rings.