• 2 tbs fresh ginger
• 3 cloves fresh garlic
• juice 1/2 lime
• 3 hot red chilies (less or more as desired)
• 7 mint leaves
• 1/2 medium peeled onion
• 1 pinch of sugar cane sugar
• 1 pinch of salt (rock salt is best)
• 12-14 oz fresh salmon fillet. (If frozen please defrost)
• 1 very ripe papaya, seeds discarded
• 1 tablespoon chaat masala
• 1 tablespoon white vinegar
• 1 tablespoon clover honey

Preheat oven to 450 degrees.

Pulse the first 8 ingredients in food processor.

Place salmon fillet skin side down on heavy duty tin foil sheet. Cover top with pulsed mixture. Wrap ends of foil to create sealed pouch for salmon to cook in. Place on baking pan and set in center of oven for 25 minutes, or desired doneness.

Using a large spoon, gently peel long thin sections of ripe papaya from the center of the fruit. They do not have to look the same. Make sure they are thin, like a scallop. Set them in the center of a serving dish.

Mix together the chaat masala, the vinegar, and the honey to a smooth sauce. Pour over papaya shavings. Let set on counter.

When salmon is done, take out of oven and let rest unopened for 3 minutes. Gently open pouch, and lift salmon on to it's side. (Don't worry, some of the mixture on top will fall, that is ok.) Quickly and gently peel off the skin of the fish, and discard. Using a slotted spatula, lift the entire fillet onto the papaya-chaat salad and serve. Keep as much of the spicy mixture on top of the salmon as possible.

Serve with steamed basmati rice and cold mango lassi to sooth the palate.