Cooking time: 30 minutes Full: 30 minutes Servings: 4
Material:
- 1 tablespoon vegetable oil
- 2 tomatoes , chopped
- 1/2 English cucumber, chopped
- 1/4 sweet onion, thinly sliced
- 1 teaspoon grated peeled fresh ginger
- Kosher salt and freshly ground pepper
- 4 skin-on center-cut wild salmon fillets (5 to 6 ounces each)
- 1 teaspoon masala salt
- 2 slices of naan bread
- 3 lemons, cut in half
- 1 avocado, diced
Production steps:
- Preheat grill to medium-high. Lightly brush the grate with vegetable oil. Combine tomatoes, cucumbers, onions, ginger, 1/2 teaspoon salt, and a few grinds of pepper in a medium bowl.
- Rub top and sides of salmon with garam masala; season with salt and pepper. Brush both sides of the bread and the cut side of the lemon with vegetable oil. Grill salmon until charred but still slightly pink in center, 4 to 5 minutes per side. Grill lemons until juicy and charred, about 2 minutes per side. Grill bread until toasted, about 1 minute per side.
- Squeeze the roasted lemon halves into the tomato-cucumber salad, add the avocado and stir. Divide between plates. Add a salmon filet and half a grilled lemon to each plate. Cut the bread into wedges and serve with the salmon fillets.
