Salmon Tikka

• 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
• 11/2 tsp salt
• 1/2 tsp turmeric
• 2 tsp tomato puree
• 3 small garlic cloves, peeled and crushed
• Large knob of fresh root ginger, peeled and finely grated

1. 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. 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.

salmon, oil, shredded lettuce, breads, marinade, natural yoghurt, ground cumin, garam masala, chilli powder, oil, salt, turmeric, tomato, garlic, knob of fresh root ginger

Taken from www.epicurious.com/recipes/member/views/salmon-tikka-50003439 (may not work)