Serves 4

The tandoori marinade can also be used with chicken and lamb, or try it with other types of fish, such as fresh tuna, monkfish and swordfish. To make this dish easier for eating outdoors, cut the salmon into chunks and thread on to skewers for tikka kebabs.

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

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.

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