Tandoori Salmon with Cucumber Raita

• 250 g Greek yogurt
• 2 cloves Garlic
• 15 g Ginger root
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 2 tsp Sweet paprika
• 1 medium Lemon
• 2 pieces Salmon fillet, skin on or skin off
• 1 medium Cucumber
• 10 g Fresh mint
• 2 pieces Naan bread

1. Heat the oven to 220°C (430°F) and set a baking tray inside to heat up. In a mixing bowl, stir together most of the greek yogurt (reserve about a third for the raita), finely grated garlic and ginger, ground cumin, ground coriander, sweet paprika, and the juice of half the lemon.
2. Coat the salmon in the yoghurt marinade, making sure it is well covered. Carefully remove the hot tray, place the salmon on it, then bake for 10 to 14 minutes, until just cooked through and flaking at the thickest part.
3. While the salmon bakes, make the raita: coarsely grate the cucumber, then squeeze out excess liquid with your hands. Finely chop the mint and stir it into the reserved greek yogurt with the cucumber and a squeeze of the remaining lemon juice to taste.
4. Warm the naan in the oven for 2 to 3 minutes, just until soft and hot. Serve the salmon with the cucumber raita, with the remaining lemon cut into wedges for squeezing over.

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