4 x 200g Salmon fillets, skin off

2 tbsp Patak’s Tandoori Paste

½ cup plain yoghurt

30mL lemon juice

¼ bunch coriander leaves

¼ bunch mint leaves

¼ Perfection Fresh Bambino®  Wombok Heart leaves shredded

1 fresh long red chilli, sliced into rounds

¼ bunch spring onions sliced into rounds

50 mL Rio Vista Olive Oil

50 mL lemon juice

Pinch of sea salt

Preheat oven to 220°C degrees

In a bowl mix tandoori paste, yoghurt and lemon juice. Add salmon fillets and  marinate overnight, if possible

Place salmon on a tray and bake for 15 minutes.

In a bowl add the Wombok, coriander, mint, chilli, spring onion

Dress with Rio Vista Olive Oil, lemon juice and salt. Toss well

Serve the salmon on a plate with the Wombok salad, over a bed of steamed jasmine rice if you desire