Yogurt-Marinated Salmon Fillets (Dahi Machhali Masaledar)

This Indian-style yogurt-marinated salmon tastes great served over basmati rice, but anything you choose will work.

• 1 cup Best Baa Dairy plain yogurt
• ½ tablespoon cayenne pepper
• 6 cloves garlic, minced
• 2 (2 inch) pieces fresh ginger root, minced
• 2 tablespoons cilantro, finely chopped
• 1 tablespoon ground coriander seed
• 1 teaspoon ground cumin
• 1 teaspoon salt
• ¼ teaspoon ground turmeric
• 4 (6 ounce) skinless, boneless salmon fillets

1. Combine yogurt, cayenne pepper, garlic, ginger, cilantro, ground coriander, cumin, salt, and turmeric in a resealable plastic bag. Close bag and mix everything together until evenly combined. Add salmon and toss until well coated with the marinade. Refrigerate 8 hours to overnight.
2. Preheat the broiler. Lightly grease a baking pan.
3. Remove salmon from marinade and shake off excess; discard remaining marinade. Place on prepared pan and broil in preheated oven until salmon flakes easily with a fork, 5 to 7 minutes per side.