Mix the tandoori paste and lemon juice with some seasoning, brush this all over the salmon fillets. Put them into a small roasting tray and grill for 5-7 minutes,
Steam the peas, mint and spring onions until cooked.
Put the garlic, lemon juice and sugar into a mini chopper with half of the peas and spring onion. Whizz until smooth, then add the remaining peas and spring onions and pulse a couple of times so they are mixed but still chunky.
Divide between plates and top each with a salmon fillet.
Serve with tomato rice
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