Salmon can be coated in paste mixture up to two hours ahead. Keep, covered, in the fridge. Replace sweet potato fries with steamed baby chats, if preferred.
¼ cup tikka masala paste
¼ cup Greek yoghurt
2 x 250g packets Tassal Fresh Tassie Salmon, skin-on
Cooked sweet potato fries and lemon wedges, to serve
2 Lebanese cucumbers
2 green spring onions, thinly sliced diagonally
¼ cup finely shredded fresh mint
1 tablespoon lemon juice
Place a sheet of baking paper on a large oven tray with 1cm deep edges.
Combine paste and yoghurt in a large bowl. Add salmon. Rub to coat evenly. Place on prepared tray.
Cook in a hot oven (200C) for about 15 minutes, or until salmon is cooked to your liking. Remove.
Meanwhile, make salad. Using a vegetable peeler, peel cucumbers lengthways into long, thin ribbons. Place in a large bowl. Add onions, mint and juice. Season with salt and pepper. Toss to combine.
Serve salmon with cucumber salad, fries and lemon wedges.