Salmon Tandoori

• 6 6-ounce center-cut salmon fillets
• 1 1/2 teaspoons salt, plus more for seasoning the fish
• 1/2 cup plain low-fat yogurt
• 1/4 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
• 1/4 cup coarsely chopped cilantro leaves

1. Arrange the salmon fillets, skin side down, about 1/2 inch apart in a nonreactive baking pan.
2. Season with salt and set aside.
3. In a large bowl, combine the remaining ingredients and mix thoroughly.
4. Spoon the mixture over the salmon.
5. Cover and refrigerate overnight.
6. Preheat the oven to 400 degrees.
7. Uncover the fish and allow it to come to room temperature.
8. Bake for 12 to 15 minutes, until the salmon is barely pink at the center.
9. Serve immediately.

center, salt, yogurt, lime juice, cider vinegar, garam masala, asian chili powder, tomatoes, yellow onion, garlic, ginger, cilantro leaves

Taken from cooking.nytimes.com/recipes/8131 (may not work)