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Tandoori Salmon with Cucumber & Coconut Salad


1 T tandoori paste

1/3 C greek yoghurt

4 x 180g 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



  1. Combine the tandoori paste and yoghurt in a bowl.  Coat the salmon in the marinade and set aside.
  2. 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.
  3. 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.
  4. 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


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