Salmon is a great fish to pair with intense flavours as it is robust enough to not be overpowered by them. Tandoori, a traditional fiery Indian spice paste is typically used to marinade chicken, however it works with fish as well. Tempering the heat with a cooling mint yoghurt balances this dish out perfectly.


1 cup rice
2 tablespoons tandoori paste
2 x 150g salmon fillets, skin removed
1 cup mixed green vegetable (see tips)
100ml plain Greek style yoghurt
2 tablespoons mint, finely chopped
1 teaspoon honey (optional)


  1. Cook rice, keep covered and warm. Set aside.
  2. Gently coat salmon in tandoori paste. Heat a fry pan over medium heat with a drizzle of oil, add salmon and cook for 2-3 minutes on each side for medium, or until cooked to your liking.
  3. Whilst the salmon is cooking, combine yoghurt, mint and honey in a small bowl and mix well. Set aside.
  4. Remove salmon from heat, bring a small pot of water to the boil and blanch the greens for 2 minutes, drain and dress with olive oil, salt and pepper.
  5. Divide rice between plates along with salmon and veggies. Serve minted yoghurt on the side.

Serves 2


  • Any green vegetables can be used such as: snow peas, green beans, bok choy, zucchini, broccoli
  • Cooking over medium heat will prevent the tandoori paste from burning. Slightly under cook the salmon as it will continue to cook as it rests


  • A firm white fish, chicken thigh or pork fillet steaks can be used in place of salmon
  • Serve with salad and greens for a lighter meal, omit the rice

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