Pre-heat oven to 200°C.
Combine the salsa ingredients, season and set aside.
Combine all the tandoori ingredients in a blender and process until smooth. Marinade the salmon portions with this paste for at least 30 minutes in the refrigerator.
Place the salmon portions onto an oiled oven-proof dish or onto a rack and bake at 200°C until just cooked.
Present with the cucumber salsa, spiced rice and several nastursham leaves.