Tandoori-Style Salmon with Cilantro Gremolata
Gail Monaghan borrowed the idea for this recipe from her friend Serena Bass, a caterer and the proprietor of Serena in Manhattan's Chelsea Hotel. Monaghan finishes the dish with a cilantro gremolata to add color and flavor. The spiced yogurt marinade needs to be refrigerated overnight, so plan accordingly.
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