Tandoori-Style Charred Salmon and Vegetables

Ingredients

• 3/4 cup plain yogurt
• 1 tablespoon freshly grated ginger
• 2 medium cloves garlic, grated
• 1/2 small hot chili, sliced, optional
• 2 teaspoons Garam Masala
• 1 tablespoon vegetable oil, plus more for the grill if grilling
• Kosher salt
• 2 skinless salmon fillets, about 6 ounces each
• 1 bunch asparagus, trimmed, or one head of broccoli, cut into spears and blanched for 2 minutes in salted boiling water
• Cilantro or parsley, torn, optional
• Lemon wedges, optional

Directions

1. Combine the yogurt, ginger, garlic, chili, Garam Masala, 1 tablespoon vegetable oil, and salt to taste in a bowl. Blot the salmon with a paper towel, then cover it with the yogurt mixture. Add the asparagus or blanched broccoli to the bowl and toss so the vegetables are coated too. Cover the bowl with plastic wrap and refrigerate for 15 minutes. While it marinates, heat a grill pan or outdoor grill on high, or turn on the broiler.
2. For the grill, brush the grates lightly with vegetable oil. Scrape away the extra marinade, then place the salmon, vegetables, and lemon quarters on the grill. Cook the salmon until it is deeply charred on both sides and medium in the middle, 3 to 4 minutes per side, pulling off the asparagus or broccoli and lemon as they turn tender, about 5 minutes total for the vegetables. Scatter torn cilantro over the top and serve with lemon wedges over rice.
3. For the broiler, cover a baking sheet with parchment. Set the salmon, without removing the excess marinade, the vegetables, and the lemon quarters on the sheet in one layer, spacing everything out as much as you can. Broil for 10 to 12 minutes, until the salmon is medium to well done. Serve over rice and finish with torn cilantro.