Instructions: 1. Place salmon fillets, skin side down, in shallow glass dish. Pull out any small bones.

Whisk together yogurt, coriander, lemon juice, garlic, ginger, cumin, paprika (or substitute), turmeric, salt, and pepper; pour over salmon.

Cover and marinate in refrigerator for at least 4 hours or up to 24 hours.

2. Shaking off excess marinade and reserving, place salmon, skin side up, on greased grill over medium-high heat; cook for 5 minutes. Turn and baste with marinade; cook for 4 to 6 minutes or until fish flakes easily when tested with fork.

NOTES : To quote the recipe book description, "Appealing Indian flavours are in
the yogurt mixture that both marinates the fish and turns into a golden baked-on coating.

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