Instructions: 1 - Prepare the salmon: In a bowl, combine the olive oil and garlic. Rub the mixture all over the salmon. Sprinkle with the Garam Masala and season lightly with salt. Cover and refrigerate for up to 2 hours.

2 - Make the peach chuteny: In a nonreactive saucepan, dissolve the sugar in the vinegar, stirring, over moderately high heat. Bring to a boil and cook for 1 minute. Stir in the peaches and ginger and return to a boil.

Reduce the heat and simmer, stirring, until the fruit is softened, about 5 minutes. Transfer to a bowl.

3 - Make the yogurt sauce: In a small bowl, combine the honey, mint, cumin, and turmeric. Whisk in the yogurt until blended. Season with salt and pepper, cover, and refrigerate.

4 - Light a gril or preheat the broiler. Grill or broil the salmon steaks, turning once, for about 4 minutes per side, or until nicely charred and just cooked through.

5 - Transfer each salmon steak to a warmed plate and remove the central bone with a fork. Serve with the peach chutney and yogurt sauce.

To make the Garam Masala: Combine all ingredients in a small jar. Cover and store at room temperature for up to 1 month. (makes about 6 Tablespoons)

Serving Ideas : with steamed basmati or brown rice.

NOTES :
New York, N.Y. A balance of the complex flavors of Indian-spiced salmon and tangy chutney with steamed basmati or brown rice.

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