Ingredients
4 x 200g skinless salmon fillets
Groundnut oil
Shredded lettuce, grated carrot, sliced tomatoes and cucumber, to serve
Naan breads, to serve
For the tandoori marinade
200ml natural yoghurt
1 tsp ground cumin
2 tsp garam masala
1-2 tsp hot chilli powder
Juice of half a lemon
2 tbsp groundnut oil
1½ tsp salt
½ tsp turmeric
2 tsp tomato purée
3 small garlic cloves, peeled and crushed
Large knob of fresh root ginger, peeled and finely grated
Preparation
1 Mix all the ingredients for the tandoori marinade together until you have a smooth paste. Place the salmon fillets in a shallow dish and coat with the marinade. Cover and leave in the fridge to marinate for at least 1 hour but preferably overnight.
2 Preheat the grill to a moderate-to-high setting. Lay the salmon on a lightly greased baking sheet. Drizzle with a little oil, then grill for about 10 minutes or until just cooked through. Lift the salmon on to plates with a fish slice and serve with the salad accompaniments and warm naan bread on the side.
