Simon Rimmer served up a tasty Tandoori Salmon Salad on Sunday Brunch.

The ingredients are: 4 x salmon fillets and butter for basting the salmon.

For the marinade: 100ml yoghurt, juice 1 lime, 2 cloves garlic, 25mm piece ginger, grated, 2 tbsp ground coriander, 1 tbsp ground cumin, 1 tsp ground garam masala, 1 tbsp paprika and salt.

For the salad: 1 naan bread, torn into chunks, 1 mango, diced, 1 cucumber, cut into half moons, handful rocket, half red onion, very thinly sliced, 100g salted cashews and 30g chopped mint and coriander.

For the dressing: bunch mint leaves, 200g yoghurt, 30g mango chutney, zest and juice 1 lime and 35ml white wine vinegar.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.