Ingredients:

  • 2 naan breads (pre-made)
  • 400 grams (14 ounces) salmon fillets
  • 1 tbsp curry paste (tikka masala, rogan josh, or similar)
  • 1 tbsp oil (vegetable, canola, or olive oil)
  • 1 ½ cucumbers
  • 1 red chilli
  • 1 lemon
  • 4 tbsp plain yogurt (full-fat or low-fat, Greek or natural)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Brush the curry paste evenly over both sides of the salmon fillets.
  2. Finely chop the cucumber and chilli (remove seeds for less heat). Combine them in a bowl with the yogurt. Squeeze in the juice of half the lemon (reserve the other half). Season with salt and pepper to taste. Mix well.
  3. Warm the naan breads in the oven according to package instructions. Alternatively, toast them lightly.
  4. Heat the oil in a frying pan over medium-high heat. Cook the salmon for about 2 minutes per side, or until cooked through and easily flakes with a fork. The internal temperature should reach 145°F (63°C).
  5. Place each cooked salmon fillet on a warm naan bread. Top generously with the cucumber-chilli raita. Squeeze over a little extra lemon juice (from the reserved half). Serve immediately.