Salmon Tika with Naan & Avocado Yoghurt

It's onward ho' with an attempt at including more fish in our diet and this is the latest creation. Given that I was going to be heavily 'spicing' the salmon, I decided to buy frozen fish, rather than fresh. This was a really fresh dish that was bursting (I mean it!) with flavour. So pretty too! You could easily cook your fish on the bbq for an even more authentic taste. The higher the temperature the better when making tandoori anything. As a word of warning, our dish ended up pretty spicy, so, if heat's not your cup of tea, be careful with the size of your chili. Bon appétit!

Ingredients
• 2 naan breads
• 1 fresh red chilli
• ½ a cucumber (I used avocado as I am not a fan of this brute!)
• 1 lemon
• 4 tablespoons natural yoghurt
• sea salt and freshly ground black pepper
• a few sprigs of fresh coriander
• 2 x 200g salmon fillets, skin on,scaled and bones removed
• 1 heaped tablespoon Patak’s tandoori curry paste (making your own is EASY. Check out my tandoori chicken recipe for the ingredients/directions to make your own)
• olive oil

Directions:

1. Preheat your oven to 110°C/225°F. Pop your naan breads into the oven to warm through.

2. Halve, deseed and finely chop your chili. Peel and halve your cucumber (...or avocado) lengthways, then use a spoon to scoop out and discard the seeds. 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 salt and pepper and half the chopped chilli. Pick the coriander leaves and put to one side

3. Slice each salmon fillet across lengthways into three 1.5cm wide slices. 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

4.  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. Enjoy!

- recipe cred to Jamie Oliver