Yogurt Marinated Salmon Fillets
|Plain non-fat yogurt||1 Cup (16 tbs), whisked|
|Garlic clove||6 Medium, minced|
|Fresh ginger||4 Inch, peeled and minced|
|Finely chopped fresh cilantro||2 Tablespoon|
|Coriander seeds||1 Tablespoon, ground|
|Cumin seeds||1 Teaspoon, ground|
|Ground turmeric||1⁄4 Teaspoon|
|Boneless skinless salmon fillets||24 Ounce (4 Pieces, 6 Ounce Each)|
1. Combine all the ingredients except the salmon fillets in a zip-close plastic bag; mix well. Add the fillets. Squeeze out the air and seal the bag; turn to coat the fillets. Refrigerate, turning the bag occasionally, at least 2 hours or overnight.
2. Spray the broiler rack with nonstick spray; preheat the broiler. Remove the salmon fillets from the marinade and place on a plate, pouring off the excess marinade into a small saucepan.
3. Bring the marinade to a boil over medium-high heat; reduce the heat and simmer, stirring occasionally, 2 minutes. Set aside.
4. Place the fillets on the broiler rack and broil 5 inches from heat, brushing with the reserved marinade once or twice during cooking, until the salmon is crusty-brown and flakes easily with a fork, about 5-7 minutes per side.