Grilled salmon with garam masala spices

Ingredients:

• 1 tbsp vegetable oil + extra for greasing the grill
• 2 tomatoes, cut into pieces
• Half a cucumber, sliced
• A quarter of a sweet onion, very thinly sliced
• 1 teaspoon grated fresh ginger
• 4 wild salmon fillets, center cut with skin (140-170 g each)
• 1 tsp. garam masala
• 2 naan breads
• 3 lemons, cut in half
• 1 avocado, diced

Preparation:

1. Preheat the grill to medium-high heat. Lightly oil the grates. In a medium bowl, combine the tomatoes, cucumber, onion, ginger, 1/2 teaspoon salt, and a few grinds of black pepper.
2. Rub the salmon top and sides with garam masala; season generously with salt and pepper. Brush both sides of the flatbreads and the lemon slices with vegetable oil. Grill the fish until golden brown but still pink in the center, 4–5 minutes per side.
3. Grill the lemons until well-browned, about 2 minutes per side. Grill the bread, about 1 minute per side.
4. Squeeze 2 grilled lemon halves over the tomato and cucumber salad, add avocado, and toss. Divide among plates. Top each plate with a piece of salmon and a grilled lemon half. Slice the naan bread and serve with the salmon.