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1
Rinse the salmon and pat dry with paper towels.
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2
Cut it into 8 equal pieces.
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3
Place in a single layer on a rimmed plate or tray, skin side down.
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4
Mix the yogurt with the garlic, ginger, and Tandoori Seasoning.
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5
Spread it evenly over the salmon pieces.
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6
Cover and refrigerate for 3 to 4 hours.
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7
Arrange the oven racks so that the top rack is just above the center of the oven.
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8
Preheat the oven to convection roast at 500F.
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9
Coat a rimmed baking sheet with nonstick spray and place the salmon on the pan.
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10
Roast for 8 to 10 minutes or just until the salmon is cooked.
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11
Remove the salmon to a warmed serving tray, sprinkle with mint, and serve with the Cucumber Yogurt Sauce.
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12
Position the oven racks so that they are evenly spaced.
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13
Preheat the oven to convection bake at 350F.
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14
Combine the peppercorns, coriander seeds, cardamom seeds, and cumin seeds and spread in a shallow baking pan.
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15
Place the pan on the center rack of the oven and roast for 20 minutes, until aromatic.
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16
Cool.
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17
Combine with the remaining spices in a coffee grinder or mortar and pestle and grind until finely pulverized.
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18
Store in an airtight container.
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19
Combine all the ingredients and put in a serving bowl.
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20
Cover and refrigerate for at least an hour before serving.
