INGREDIENTS
1
Chilli, fresh red
3
sprigs Coriander, fresh
1/2
Cucumber
1
Lemon
1
heaped tbsp Patak's tandoori curry paste
1
Black pepper, freshly ground
1
Sea salt
1
Olive oil
2
Naan breads
4 tbsp
Yoghurt, natural
2
X 200 g salmon filets from sustainable sources, ask your fishmonger, skin on, scaled and bones removed