Provided by: David Anderson, Vindalho, Portland, Oregon

2 1/2 Pounds Wild Salmon Fillet cut into 6 ounce portions

Salmon Marinade:
1 cup Nancy's Whole Milk Organic Yogurt
1 Tablespoon lemon juice
1 Tablespoon chick pea flour, lightly toasted in a skillet
1 Tablespoon ginger, minced
1 Tablespoon, minced garlic
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon white pepper
1/2 teaspoon cayenne
1/2 teaspoon turmeric
1 bunch cilantro, chopped fine

Combine all the marinade ingredients. Add enough marinade to coat the salmon. Marinate for at least an hour.

Heat a grill or broiled until very hot. Remove the salmon from the marinade, scraping away any excess and season well with salt. Grill or broil the salmon, skin side down, for approximately 10 minutes trying to achieve as much color as possible without over cooking the fish.