Salmon Tandoori

Preheat the grill to high. Mix the almonds, yoghurt, ginger, garlic and spices in a bowl with some seasoning and a drizzle of water. Mix to form a thick paste, then slather all over the fish fillets. Place the fish on a baking tray and grill for 7 mins - you want it dark golden and slightly charred.
Meanwhile, simmer the snow peas in boiling salted water for 1 min and place the spinach in a colander. When the snow peas are ready, drain through the colander so the boiling water wilts the spinach, then shake off any excess water and serve with the grilled salmon.

15 mins

2 serving

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