Tandori salmon

• servings: 4 servings
• total time: 17 minutes

Ingredients

4 naan breads

½ a cucumber

1 lemon

4 tablespoons natural yoghurt

a few sprigs of fresh coriander

4 salmon fillets

1 heaped tablespoon Patak’s tandoori curry paste

olive oil

Side salad

Directions

Roughly chop the cucumber and put most of it into a bowl. Halve your lemon and squeeze the juice from one half into the bowl. Add the yoghurt, a pinch of sea salt and black pepper.

Pick the coriander leaves and put to one side. Spoon the heaped tablespoon of tandoori paste into a small dish, then use a pastry brush or the back of a spoon to smear the tandoori paste all over each piece (don’t dip your pastry brush into the jar!). Heat a large frying pan over a high heat.

Once hot, add a lug of olive oil, put the salmon into the pan and cook for about 1½ minutes on each side, until cooked through. Place a warmed naan bread on each plate. Top each one with a good dollop of cucumber yoghurt and 3 pieces of salmon. Scatter over a little of the reserved cucumber, chilli and coriander leaves and finish with a squeeze of lemon juice.

Serve with a side salad

Nutrition

• Calories: 688