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Tandoori Salmon

4 Salmon fillets (with skin) ( 4 oz. each)
1/2 c Plain yogurt
1 tb Chopped fresh coriander or parsley
1 tb Lemon juice
1 cl Garlic, minced
2 ts Minced gingerroot
1 ts Ground cumin
3/4 ts Paprika
1/2 ts Turmeric
Pinch each salt and pepper

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, turmeric, salt and pepper; pour over salmon. Cover and marinate in refrigerator for at least 4 hours or up to 24 hours.

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. Makes 4 servings

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