Frank's Tandoori Shetland Salmon

Ingredients:

Plain yoghurt
Olive oil
White wine vinegar
Tandoori mix spices
Lemon Juice

Method:

Equal proportions. Cut skin on salmon portions.
Coat with mix, leave for 30 minutes, overnight is best if possible.
Grill on tin foil. Heat slowly at first for 2 minutes. Increase heat for 2 minutes. Take out, and add more mix to top (optional)
Cook for a further 2 minutes.