Serves 4.


  • 4 salmon steaks or one whole piece salmon 

For the marinade.

  • 1 tablespoon Tandoori powder
  • 125g Tims Dairy Greek Style Natural yogurt
  • 2 tsp fresh ginger, grated
  • 2 tsp fresh green chilli, finely chopped
  • 2 teaspoons sugar
  • 1 tablespoon of mint leaves, finely chopped plus a few extra for garnish
  • Juice of half a lime, reserve the rest for slices for a garnish
  • 1 tablespoon of olive oil


Mix all the ingredients together for the marinade and season to taste if necessary with salt, chilli or extra tandoori powder as you like it.  Add the fish to the bowl and ensure it’s all covered; leave for at least 30 minutes and up to a day.

Heat the oven to 180C/160C Fan/Gas 4.  Place the salmon in an ovenproof dish adding  some of the marinade over the top and cover with foil.

Put in oven for 20 to 25 mins until cooked through, removing the foil for the last five minutes of cooking time.

To Serve:

Serve garnished with a few extra mint leaves, a handful of toasted cashew nuts and some slices of lime, on top of some boiled Basmati rice.



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