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. Prepare lemon.
2. In a small bowl, mix together first measure of tandoori spice and yoghurt with a pinch of salt.
3. Pat salmon dry and remove any pin bones. Place salmon on prepared tray, season and spread over tandoori mixture to coat. Set aside.
4. Finely chop both measures of coriander, keeping separate.
5. In a small bowl, mix together all spicy yoghurt ingredients then set aside.
6. Grill salmon (on middle-upper oven rack) for 5-6 minutes for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered, to rest.
7. While salmon grills, trim ends from green beans and cut into 2cm lengths. Cook peas and beans in pot of boiling water for 1-2 minutes. Drain, rinse under cold water and leave to drain well.
8. Peel courgette into ribbons; dice tomato 1-2cm. Add both to medium bowl. Just before serving, add spinach, reserved coriander, vinaigrette and cooked greens to bowl, toss to combine and season to taste.
9. To serve, place spinach salad onto a plate. Top with tandoori grilled salmon and dollop over spicy yoghurt. Squeeze over lemon wedges.