Peppered Salmon and Grilled Lemons with Indian Flatbreads

Ingredients:

• 4 wild salmon fillets with skin, center (150-170 g each)
• 1 tbsp. vegetable oil
• 2 tomatoes, chopped
• Half a cucumber, sliced
• 1/4 sweet onion, thinly sliced
• 1 teaspoon grated peeled ginger root
• 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 pinch of ground black pepper.
2. Rub the entire surface of the salmon garam masala seasoningSeason generously with salt and black pepper. Brush both sides of the flatbreads and the lemon slices with vegetable oil. Grill the fish until crispy but still slightly pink in the center, 4-5 minutes per side. Then grill the lemons until nicely browned, about 2 minutes per side. Grill the flatbreads for about 1 minute per side.
3. Squeeze 2 grilled lemon halves over the tomato and cucumber salad, add the avocado, and toss. Divide among plates. Top each serving with a piece of salmon and half a grilled lemon. Slice the flatbreads and serve with the salmon.