Serves 4-6
Ingredients
- 150g/5oz Greek-style yoghurt
- 2.5cm/1in piece fresh root ginger , grated
- 2 garlic cloves , crushed
- ½ tsp cayenne pepper
- ½ tsp paprika
- 1 tsp garam masala
- 1 lime , juice only
- 25g/1oz cheddar , finely grated
- 1 free-range egg
- 1 tbsp gram flour
- 3 x 150g/5oz salmon fillets, skin on
- 100g/3½oz unsalted butter , melted
- 1 lemon , juice only
- 6 flour tortillas
- green salad
- chillies
- yoghurt
- fresh mint
- mango chutney
Method
Mix the marinade ingredients together in a bowl until well combined. Add the salmon, coating well in the marinade. Cover with clingfilm and chill in the fridge for at least two hours.
Preheat the grill to high. Mix the butter and lemon together in a bowl.
Remove the salmon from the marinade, shaking off any excess, and place onto a baking tray. Grill for 8-10 minutes, basting regularly with the butter and lemon mixture, until the fish is cooked through. Carefully flake the salmon into pieces.
Fill the tortillas with the salmon flakes, salad and toppings.