Christer Larsson's Tandoori-Spiced Salmon

• 6 salmon steaks (with bone), 8 to 10 ounces each
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon garam masala (see note)
• 1 tablespoon sugar
• 3 tablespoons grated fresh ginger
• 1/4 cup rice vinegar
• 2 ripe mangoes, peeled, pitted and diced
• 1 tablespoon honey
• 1/2 teaspoon tamarind concentrate (optional)
• 2 tablespoons finely minced fresh mint leaves
• Pinch of ground cumin
• Pinch of ground turmeric
• 1 pint plain low-fat yogurt
• Salt and freshly ground black pepper to taste

1. About three hours in advance, rub the salmon steaks with the oil, garlic and garam masala.
2. Cover and refrigerate.
3. While the fish is marinating, melt the sugar in a saucepan; then, add 2 tablespoons of the ginger and the vinegar.
4. Bring to a simmer, and cook for a minute; then, add the mangoes.
5. Simmer over low heat about 15 minutes, stirring occasionally, so the mangoes don't stick.
6. The mangoes should hold their shape.
7. Remove from the heat, and refrigerate.
8. Whisk the honey with the tamarind concentrate (if using), the remaining ginger, the mint leaves, the cumin and the turmeric.
9. Fold into the yogurt, and season to taste with salt and pepper.
10. Refrigerate.
11. Preheat the grill.
12. Remove salmon from marinade, and grill 4 to 5 minutes on each side, or until cooked to taste.
13. Serve accompanied by the cooked mango and the yogurt sauce.

salmon, olive oil, garlic, garam masala, sugar, ginger, rice vinegar, mangoes, honey, tamarind concentrate, mint leaves, ground cumin, ground turmeric, yogurt, salt

Taken from cooking.nytimes.com/recipes/3445 (may not work)