Tandoori salmon with cucumber raita

Instructions

1. Combine tandoori paste, ⅓ cup of the yoghurt and half the lemon juice in a shallow glass dish. Season with salt and pepper. Add salmon and turn to coat in tandoori mixture. Refrigerate for 30 minutes.
2. Preheat a grill on high heat. Place salmon flesh side up on a foiled-lined grill tray. Grill salmon 5cm from heat source for 5 minutes, without turning, until golden and almost cooked through.
3. Meanwhile, combine remaining yoghurt and lemon juice with cucumber and coriander in a small bowl. Season with salt and pepper. Serve salmon dolloped with cucumber raita.