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Tandoori Salmon with Cucumber & Coconut Salad


1 T tandoori paste

1/3 C greek yoghurt

4 x 150g skinless salmon portions

400g baby cucumbers

¼ red onion, thinly sliced

1 green chilli, thinly sliced (optional)

1 T olive oil

1 T lime juice

½ bunch mint leaves

½ bunch coriander leaves

¼ C coconut flakes, toasted



Combine the tandoori paste and yoghurt in a bowl.  Coat the salmon in the marinade and set aside.

In a bowl toss cucumber, onion and chilli together with the olive oil and lime juice.  Add a pinch of salt and leave while the salmon cooks.

Preheat the oven grill to high.  Line a baking tray with foil.  Place the marinated salmon on the prepared tray and grill for 8-10 minutes or until lightly charred and just cooked through.

Add herb leaves and coconut to the salad and mix through.  Serve salmon and salad with rice of your choice.


Serves 4

Recipe adapted from