Sprinkle salmon steaks with lemon juice and set aside. Heat oil in a large shallow frying pan. Add onion, garlic, gingerroot and TANDOORI BOMBAY BLEND. Sauté over medium heat, until onion is lightly browned. Add diced tomato and simmer for 2 to 3 minutes. Place salmon steaks in pan and spoon sauce over them. Sprinkle with cilantro. Cover and simmer 10 to 15 minutes, until fish flakes easily when pierced with a fork. Serve with a tossed salad with Creamy Garlic Dressing and Fragrant Saffron Basmati Rice  sprinkled with toasted pine nuts and almonds