Cut cucumbers in half lengthways. Scoop out seeds. Sprinkle with salt and place in a colander over a bowl. Set aside for 30 minutes to drain. Rinse
lightly and pat dry with paper towel. Slice and place in a bowl.
Meanwhile, combine yoghurt and 1 tbs of the oil, garlic, coriander, cumin and mint. Season to taste.
Preheat barbecue grill on high. Brush salmon fillets with remaining oil on both sides. Reduce barbecue heat to medium
and cook salmon fillets for 3-4 minutes each side until golden and just cooked. Top with cucumber, spiced yoghurt and mint leaves. Serve with potato chips.