Tandoori Salmon with Cucumber Sauce

• 3 pounds salmon fillets
• 1 cup plain yogurt
• 2 garlic cloves, minced
• 1 tablespoon peeled and grated fresh ginger
• 2 1/2 tablespoons Tandoori Seasoning (recipe follows)
• 1 tablespoon chopped fresh mint
• Cucumber Yogurt Sauce (recipe follows)
• 1/4 cup whole black peppercorns
• 1/4 cup whole coriander seeds
• 2 tablespoons black cardamom seeds
• 1/2 tablespoon cumin seeds
• 2 tablespoons paprika
• 2 tablespoons chili powder
• 2 tablespoons whole fenugreek
• 2 tablespoons whole cloves
• 1/4 teaspoon nutmeg
• (makes about 1 1/4 cups)
• 1 cup plain yogurt
• 2 European-style cucumbers, peeled, seeded, and diced
• 1 garlic clove, minced
• 1 tablespoon chopped fresh mint
• 1 1/2 teaspoons chopped fresh flat-leaf parsley
• 1/2 teaspoon kosher salt
• (makes 8 servings)

1. Rinse the salmon and pat dry with paper towels.
2. Cut it into 8 equal pieces.
3. Place in a single layer on a rimmed plate or tray, skin side down.
4. Mix the yogurt with the garlic, ginger, and Tandoori Seasoning.
5. Spread it evenly over the salmon pieces.
6. Cover and refrigerate for 3 to 4 hours.
7. Arrange the oven racks so that the top rack is just above the center of the oven.
8. Preheat the oven to convection roast at 500F.
9. Coat a rimmed baking sheet with nonstick spray and place the salmon on the pan.
10. Roast for 8 to 10 minutes or just until the salmon is cooked.
11. Remove the salmon to a warmed serving tray, sprinkle with mint, and serve with the Cucumber Yogurt Sauce.
12. Position the oven racks so that they are evenly spaced.
13. Preheat the oven to convection bake at 350F.
14. Combine the peppercorns, coriander seeds, cardamom seeds, and cumin seeds and spread in a shallow baking pan.
15. Place the pan on the center rack of the oven and roast for 20 minutes, until aromatic.
16. Cool.
17. Combine with the remaining spices in a coffee grinder or mortar and pestle and grind until finely pulverized.
18. Store in an airtight container.
19. Combine all the ingredients and put in a serving bowl.
20. Cover and refrigerate for at least an hour before serving.

salmon, plain yogurt, garlic, ginger, tandoori seasoning, fresh mint, cucumber yogurt sauce, whole black peppercorns, whole coriander seeds, black cardamom seeds, cumin seeds, paprika, chili powder, fenugreek, whole cloves, nutmeg, plain yogurt, cucumbers, garlic, fresh mint, parsley, kosher salt

Taken from www.epicurious.com/recipes/food/views/tandoori-salmon-with-cucumber-sauce-372490 (may not work)