- 1/2 cup coarsely chopped peeled fresh ginger
- 1/4 cup vegetable oil plus more
- 1 tablespoon plus 1 teaspoon garam masala
- 2 garlic cloves, coarsely chopped
- 2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1 2-pound center-cut piece of boneless salmon fillet, skin on
- Kosher salt and freshly ground black pepper
- 1 cup plain whole-milk yogurt
- 3/4 cup finely chopped peeled, seeded cucumber
- 2 tablespoons finely chopped fresh cilantro, plus more for garnish
- 2 scallions, finely chopped
- 1 tablespoon fresh lime juice
- Ingredient info: Garam masala, an Indian spice mixture, is available in the spice section of better supermarkets and at Indian markets.
- Prepare grill (medium-high heat). Purée ginger, 1/4 cup oil, 1 tablespoon garam masala, garlic, coriander, and cumin in a blender until coarse purée forms. Put salmon into a baking dish and season with salt and pepper. Coat salmon with ginger pureée. Let marinate at room temperature for 15 minutes.
- Meanwhile, stir yogurt, cucumber, cilantro, scallions, lime juice, and remaining 1 teaspoon garam masala in a medium bowl. Season raita to taste with salt and pepper.
- Brush the grill rack with oil. Brush off marinade for easier grilling, or leave it on for a better crust. Grill salmon, turning once, until it just begins to flake in center, 4-5 minutes per side. Transfer salmon to a platter. Garnish with cilantro. Serve with raita.