Tandoori Grilled Salmon

Steps

1. Preheat oven grill to high. Bring a small pot of salted water to the boil. Line an oven tray with baking paper.
2. To serve, share spinach salad between plates. Top with tandoori grilled salmon and dollop over spicy yoghurt. Squeeze over lemon wedges.
3. In a small bowl, mix together first measure of tandoori spice, yoghurt and salt.
4. Pat salmon dry, remove any pin bones and cut lengthways into 4 equal pieces. Place salmon on prepared tray and season.
5. Spread tandoori mix equally over each piece of salmon. Set aside.
6. Finely chop coriander. In a small bowl, mix together all spicy yoghurt ingredients. Season to taste and set aside.
7. Grill salmon (on middle-upper oven rack) for 4-6 minutes for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered, to rest.
8. While salmon grills, prepare spinach salad. Cook peas in pot of boiling water for 1-2 minutes. Drain, rinse under cold water and leave to drain well.
9. In a large bowl, whisk together oil, vinegar, mustard, honey and salt. Peel cucumber and carrots into ribbons and thinly slice carrot core. Dice tomato 1-2cm and add all to large bowl with dressing.
10. Add drained peas and spinach to bowl with dressing, toss all together just before serving and season to taste. Cut lemon into wedges.