Shop for This Week's Dinner in Minutes

We're trying something new this week: I'll be happy to make this dish along with you -- or heck, answer other questions you may have during the kitchen-dinner hours of 6 to 8:30 p.m. -- through my brand-spankin' new Twitter account. (Yes, it took me long enough.)

Salmon Tikka With Cucumber Yogurt
4 servings

How easy is this? Slather a little store-bought tandoori sauce on salmon fillets, make refreshing cucumber yogurt sauce and plunk the combo on top of warm nan or flatbread. Here, we used Fabulous Flats Whole-Grain Naan, available at Giant stores.

Serve with a salad or a small bowl of soup and you're all set.

4 nan or flatbreads

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

6 to 8 stems cilantro, for garnish

Four 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

Questions? Remember, I'll be your kitchen buddy tonight via Twitter. And I'll check back this way for comments as well.

-- Bonnie Benwick