Salmon Tikka With Cucumber Yogurt

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Washington Post

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Ingredients

4 nan or flatbreads (see headnote)

1 small red chili pepper (may substitute a pinch of crushed red pepper flakes)

1 medium cucumber (7 to 9 ounces; not seedless)

1 large lemon

1/2 cup plain low-fat or nonfat Greek-style yogurt

Sea salt

Freshly ground black pepper

6 to 8 stems cilantro, for garnish

4 six-ounce, skinless salmon fillets (24 ounces total)

2 teaspoons olive oil

2 to 4 tablespoons tandoori or mild curry paste, such as Patak's

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