2 skinless wild salmon fillets
2 tbsp natural yogurt
2 tsp hot Madras curry powder
10 cherry tomatoes , halved
1 shallot , thinly sliced
½ lemon , juiced
100g spinach , cooked in a little butter and seasoned
small handful mint leaves
Put the salmon in a shallow heat proof dish. Mix together the yogurt and spices.
Slather all over the fish. Leave for 10-15 minutes.
Put the tomatoes, shallot and lemon juice in a bowl and season then toss together.
Grill the salmon on high for 5-7 minutes, until just cooked through.
Put some spinach on two plates and sit the salmon on top.
Toss the mint through the salad, then pile on top of the salmon.