Tandoori salmon with cucumber salad & yoghurt

Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Rub 2 teaspoons of oil over the skin of the salmon fillets and season with salt. Brush the salmon with the marinade. Heat 1 tablespoon of the remaining oil in a large frying pan over high heat. Add the salmon, skin-side down, to the pan and cook for 2 minutes. Turn and cook for 2 minutes or until golden. Transfer to the lined tray. Bake for 8 minutes for medium or until cooked to your liking.

Meanwhile, place the cucumber, tomato and onion in a bowl. Heat the remaining oil in a small frying pan over medium-low heat. Add the cumin seeds and cook, stirring, for 1-2 minutes or until aromatic. Add to the cucumber mixture and toss to combine.

Combine the yoghurt and lime juice in a small bowl. Add the coriander to the cucumber salad and toss to combine.

Divide the cucumber salad and salmon among serving plates. Drizzle over the yoghurt mixture. Season with pepper. Serve with pappadums.