Tandoori Salmon (Indian)

A spicy way to serve your salmon: marinated and baked with Indian tandoori spices and served with a fresh raita to balance the heat of the fish. It's a relaxed dinner to prepare and to enjoy, and on any week day one can make the most of it. :)
Recipe source: Saveur. 

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Za'atar latkes (Jewish).
Five years ago: Fluffy American pancakes (basic recipe).
Six years ago: Mexican hot chocolate.
Seven years ago: Three cheese pasta with bell peppers and cranberries.
Eight years ago: Blue skies cocktail (Blue curacao milk), Fastest home-made crackers (Romanian sărățele) and Oeufs Cocotte (French baked eggs).



Ingredients (serves 2):

• 2 salmon fillets (250-300 g)
• 4 tablespoons tandoori spice paste
• 200 g natural yogurt, divided
• 1/2 of a small cucumber
• 1 teaspoon garam masala spice blend
• a handful of fresh cilantro leaves, chopped
• salt and freshly ground pepper to taste

Preheat oven to 220 degrees C. Mix the tandoori paste with one tablespoon of yogurt and rub the salmon pieces with it all over. Put them in an oven proof dish:

Let them marinate in the fridge for at least 30 minutes. After marinating, put them in the pre-heated oven with some of the chopped cilantro on top. Bake them for 25-30 minutes on until cooked through. If the top looks too browned mid-way, turn them gently on the other side.

Make the raita: Finely chop the cucumber and add it to the remaining yogurt.

Also add the rest of the cilantro and mix well. Add salt and pepper and also the garam masala:

Mix well again and the raita is done. When the salmon is baked, arrange one piece at the side of each plate. Add half of the raita to each plate and you're done :)
Serve with simple cooked rice or flat-bread, if you'd like. Dig in! :)