See recipe below.

Ingredients: pan-toasted Indian spices, Kashmiri chilies, smoked paprika. 2 oz jar

Americans LOVE tandoori so much that Ancient Indian Spices has created a spice mix that you can use on the grill, in the oven and in many other dishes. Tandoori is a versatile spice mixture and is used on vegetables and eggs, in stews and soups, in dips, pizza, breads, paneer, and with meat and fish recipes. It’s a rub as well as a marinade. Ancient India Spices Tandoori is a staple for Indian butter chicken, mulligatawny soup, applied like a BBQ sauce to chicken, paneer, fish and as a base for many other well-known Indian foods. Add it to plain yogurt, marinate food, then grill!

Tandoori Baked Salmon

Ingredients

• 1 large fillet of salmon (about 20 ounces), or 2 salmon steaks (10 ounces each)
• 2 tablespoons Ginger, Garlic, and Cilantro paste (see below)
• 5 tablespoons Ancient Indian Spices' Tandoori Powder
• Juice of 1 lime, plus lime wedges for serving
• 5 tablespoons extra-virgin olive oil
• 2 teaspoons salt, or to taste

Directions

1. Place the salmon on a baking sheet. In a small bowl, mix together the ginger-garlic paste, Tandoori powder, lime juice, oil, and salt, and then rub the combined ingredients all over the salmon. Cover and allow the fish to marinate in the refrigerator for 4 hours, or preferably overnight.

2. Preheat the oven to 400°F. Bake the fish for about 10 minutes. Heat the broiler and broil the fish directly under the broiler until golden brown, about 2 minutes. Serve immediately with lime wedges.

GINGER, GARLIC, AND CILANTRO PASTE

Preparing this in advance is a terrific time saver, because you won’t have to peel the garlic and grind the ginger for each use. You only need to use a few tablespoons of this paste to start your cooking: Add to marinades, soups, stir-fries, or braised meat and seafood dishes - even add it to canned marinara sauces to bring them alive. This essential paste keeps well in your refrigerator for at least a week or, to extend its shelf-life, you can freeze it in small containers or in ice cube trays.

Makes about 1 cup

• 2 pieces (5 inches each) fresh ginger, peeled and chopped (about 1 cup)
• 1/2 cup whole peeled garlic cloves
• 1/2 cup cilantro, chopped
• 1/4 cup water

Combine the ginger, garlic, cilantro, and water in a food processor. Blend into an aromatic paste, scraping down the sides of the bowl as often as needed. Transfer the paste to an airtight glass jar. Store in the refrigerator for 1 week or in the freezer for up to 3 months.