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Tandoori spiced salmon with melon, pear and cucumber salad

This dish gives a delicious spin on a salmon fillet. Why not make too much of the tandoori marinade to use in another main meal later in the week? It'll cut down on time and ensure you have another tasty end to your day. 


For the salmon:

  • 2 TBS low-fat yogurt
  • 1 tsp unsmoked paprika
  • 1/4 tsp ground cumin
  • 1/2 tsp garam masala
  • 1 tsp ginger, peeled and finely chopped
  • 1 clove garlic, crushed
  • Juice of 1 lime
  • Salt and freshly ground black pepper
  • 2 x 185g organic salmon tail fillets
  • 1 TBS extra virgin olive oil, plus extra for oiling

For the salad:

  • 1/2 cucumber, peeled
  • 1/2 ripe charentais melon, seeded
  • 1 ripe pear, quartered and cored
  • Juice of 1 lime
  • Salt and freshly ground black pepper
  • 2 handfuls rocket
  • 2 handfuls pea shoots
  • 1 lime, halved, to serve

Serves 2


  1. Heat the oven to 220C/gas mark 7
  2. For the marinade, mix the yogurt, paprika, cumin, garam masala, ginger, garlic and lime juice. Season
  3. Add the salmon, coat well, cover and chill for 30 minutes
  4. Next, prepare the salad. Cut the cucumber in half lengthways, then chop into half-moon slices and place in a mixing bowl
  5. Slice the melon and pear quarters to roughly the same size as the cucumber. Add the lime juice and season
  6. Coat the fish in 1 TBS olive oil and roast in the oven for 10 minutes until cooked
  7. Add the rocket and pea shoots to the salad and serve with the salmon and half a lime
The Grange
Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

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