2) For the salmon, place the curry leaves, mustard seeds and asafoetida into a mortar and pestle and grind well. Add the garam masala and continue to grind a few more times.
3) Preheat a griddle to medium-high. Gently rub each salmon fillet with oil and season with the ground spices and salt. Lightly oil the griddle and add the salmon fillets, flesh side down. Cook for 5 to 6 minutes and then flip, brush the salmon with oil and continue to cook the other side until the salmon is cooked through and flakes with gentle pressure from a fork, approximately 5 more minutes.
4) Serve the salmon fillets with the mango masala salsa.
Cook's Note: Curry leaves and asafoetida can be found at specialty Asian and Indian markets.