Tonight's Dinner Tandoori salmon recipe

Marinating fish in Indian spices makes for a unique and interesting take on the standard fish recipe.

White salmon makes a delicious Indian dish

I love salmon. The pink fish is one of my favorites. It doesn't matter if it's cured, smoked, seared or grilled, if you serve me salmon, I'm going to lick the plate clean. But on a recent trip to the farmers market, I was introduced to something that battles for my love of salmon... white salmon.

I was skeptical at first, but since I like to experience new and interesting flavors, and since I just happened to have a recipe from Food and Wine magazine that I was dying to try out, I decided to sample the new fish. It was delicious. The flavor isn't as subtle as the pink version, but it mixes well with a variety of spices and grills up beautifully.

There's only one downside to the white salmon. It isn't around for very long, only until the end of the summer. So if you're lucky enough to find some, pick it up quick. Trust me, you don't want to miss out on this delectable fish.

Tandoori salmon

Serves 8

Ingredients:1 garlic clove, grated1 teaspoon ginger, grated1 teaspoon ground coriander1 teaspoon ground cumin1 teaspoon paprika1/2 teaspoon turmericPinch of clovesSalt and pepper to taste1-1/2 cups plain yogurt1/4 cup vegetable oil8 skinless salmon filletsDirections:

Whisk together the first 10 ingredients (through the vegetable oil) in a large bowl. Place the salmon in a glass baking dish, coat it with the marinade and chill in the refrigerator for at least two hours.Preheat the grill and oil the grates.Scrape the excess marinade off the fish and brush with oil. Grill over moderate heat, turning once or twice, until the fish is cooked through. Transfer the salmon to a platter and serve with grilled naan.

More Tonight's Dinner recipes >>Other salmon recipes

Barbecued salmon with corn relish
Caviar and smoked salmon blinis
Salad Nicoise with smoked salmon