Pinch of saffron threads
1 Tbsp milk (I use skim milk)
1/3 cup plain Greek yogurt
1 Tbsp garlic puree*
1 Tbsp ginger puree*
1 tsp kosher salt, or more to taste
1/2 tsp sugar (or equivalent sugar substitute)
Juice of 1/2 lemon
1 tsp ground chile powder (mild or hot, to taste)
1/2 tsp garam masala
1 tsp ground fennel seed
2 tsp chickpea flour
1-3/4 lb salmon fillets, skinned and cut into 2-inch cubes
2 Tbsp olive oil
Lemon wedges, for serving
Place the saffron and milk in a small glass measuring cup, and microwave for 30 seconds. Set aside to allow the saffron to steep.
*You can buy ginger and garlic purees (I buy garlic puree at Trader Joe's), or make your own; toss a head of garlic cloves (peeled) into a food processor with a few tablespoons of olive oil, and process to a paste-like consistency. Store ginger and garlic purees in the refrigerator for a week or two.
Put yogurt, garlic and ginger purees, salt, sugar, lemon juice, chile powder, garam masala, fennel seed and chickpea flour in a large bowl, and whisk to combine. Add the fish, and toss very gently to coat the fish. Cover the bowl with plastic wrap and let marinate in the refrigerator for 2 hours. Return the fish to room temperature before cooking.
Preheat the broiler. Place the oven rack 8 inches or more below the broiler. Line a rimmed baking sheet with aluminum foil, and coat the pan with the olive oil. Arrange the fish pieces with a bit of space between each piece. Broil for 3-4 minutes on one side, until the fish starts to brown. Turn each piece and cook an additional 3 minutes.
If you're cooking on a grill or stovetop griddle, heat to high, then brush the grill with oil. Cook the chunks of salmon for 3-4 minutes on the first side, until the fish starts to brown; then turn the fish, and cook for 3 minutes on the second side.
Serve as part of an Indian meal, with rice.