Tandoori salmon with rice and lentil pilaf

Method

• Step 1
  Preheat the oven to 180°C/160°C fan forced. Line a baking tray with baking paper. Combine the yoghurt and paste in a glass or ceramic bowl. Add the salmon. Turn to coat. Set aside to develop the flavours.
• Step 2
  Heat the ghee in a saucepan over medium-low heat. Stir in the cumin and cloves for 1 minutes. Add the onion and cook, stirring, for 2 minutes or until soft. Stir in garlic, ginger and bay leaf for 1 minutes or until aromatic. Add rice and lentils. Stir in stock. Bring to the boil. Reduce heat to low. Cook, covered, for 10 minutes. Stand, covered, for 5 minutes, then fluff with a fork.
• Step 3
  Meanwhile, heat a chargrill on medium-high. Cook the salmon on a piece of baking paper, turning, for 2 minutes or until charred. Transfer to prepared tray. Bake for 3-4 minutes for medium or until cooked to your liking.
• Step 4
  Juice half the lemon. Cut remaining lemon into wedges. Combine the juice, cucumber, onion and coriander in a bowl. Season. Toss to combine.
• Step 5
  Divide pilaf among plates. Top with the salmon and onion mixture. Serve with lemon and yoghurt, if using.