1. To make raita, place cumin seeds in a small skillet and set over medium-high heat. Heat cumin 1 to 2 minutes, or until very lightly toasted and aromatic. Place the cumin seeds in a bowl. With your hands, firmly squeeze out as much moisture from the grated cucumber as you can. Add the cucumber to the cumin. Mix in 1/2 cup of the yogurt, garlic, lime (or lemon) juice, chopped cilantro (or mint), salt and white pepper. Cover and chill raita until needed.

2. Combine the tandoori paste and remaining 2 Tbsp yogurt in a shallow bowl. Add the salmon and gently turn to coat. Let salmon stand at room temperature until your barbecue or indoor grill is heated to medium-high.

3. When the barbecue or indoor grill is heated, thoroughly oil the bars of the grill to prevent sticking. Grill the salmon 3 to 4 minutes per side, or until cooked through (see Options). Serve salmon with a generous spoonful of the raita. Garnish with cilantro (or mint sprigs) and lime (or lemon) slices, if using.

Note: Jars of tandoori paste are sold in our Asian foods aisle.

Options: If you don’t have cumin seeds, replace with 1/8 tsp ground cumin, or to taste.

You don’t need to toast it; just mix with the other raita ingredients. This recipe could be double or further expanded. If you don’t have a barbecue or indoor grill, cook the fish in a 400 F oven. To do so, set the salmon on a parchment paper-lined baking sheet and bake 12 to 15 minutes, until cooked through.