Tandoori Salmon with Indian Cabbage

The tandoori paste is from Gordon Ramsay, and I've used to several times before with great results. But on those occasions, I sautéed the salmon in a non-stick pan. In this case, I decided to grill it. This didn't do wonders for the tandoori paste — it lost almost all its flavors. D'oh. That's a bit of a novice mistake — a friend of mine does a fantastic ribeye steak on the grill, upon which he heaps frightening amounts of garlic and rosemary. The grill reduces the potency of the flavors, and it comes out just right. I should have thought of that. Oh well. The salmon was caught though, and not purchased, so it was of excellent quality and still came out tasting great.

Sadly, I kinda lost my nerve after having pulled it off the grill and discovering that it hadn't cooked through properly (it was frozen and hadn't thawed out properly yet) — and then I sort of lost my nerve and ended up overcooking it a bit.