Salmon Tikka Masala

Ingredients

4 Tassal Tasmanian salmon portions, skin on
2 Tbsp olive oil
3 cloves garlic, sliced thinly
1 onion, sliced thinly
½ cup Tikka Masala paste
400g can diced tomatoes
1 cup water
1 cucumber, finely diced
2 ripe tomatoes, finely diced
1 cup natural yoghurt
¼ cup mint, finely chopped
8 pappadams, prepared

Pre-heat oven to 170˚C. Heat oil in a non-stick pan over a medium heat for 2 minutes. Place Tassal salmon portions skin side down and cook for 2 minutes each side. Remove salmon from the pan and place onto a lined oven tray. Cook in the pre-heated oven for 5 - 7 minutes. Return the frying pan to the heat and sauté the garlic & onion for 2 minutes, stir in the Tikka Masala paste and cook for 1 minute. Stir in the diced tomatoes and water, simmer for 10 minutes stirring occasionally.

To Serve: Place a pappadam onto a warmed serving plate, top with a cooked salmon portion, spoon over the Tikka Masala sauce and garnish with a dollop of yoghurt, chopped mint leaves and the combined cucumber & tomato. Serve immediately.