Tandoori Marinated Salmon

Fillet of salmon marinated in tandoori spices, served  with mushroom rice and raita dressing.


  • 4 Salmon Portions 735820
  • 4 Tbsp Major Tandoori paste 177830
  • 400g Cooked Basmati Rice 157300
  • 100g Button Mushrooms 600764
  • 40g Chopped Coriander 600500
  • 20g Mint 600540
  • 50g Yogurt 354430
  • 40g Cucumber 601181
  • 1 Lime 600707
  • 2 spring onions 601110
  • 1 Pak Choi 605020
  • 1 Bunch asparagus 600030

Serves: 4


  1. Marinade the salmon in the Major Tandoori paste for 12 hours in a sealed container.
  2. Dice the mushrooms into 2cm dice and sauté in butter. Add the cooked rice to the mushrooms and stir. Then add half of the chopped coriander and season.
  3. Next, chop the mint, dice half of the cucumber and add to the Yogurt with the remaining coriander. Season with a squeeze of lime juice.
  4. Blanch the Pak Choi and asparagus in boiling salted water.
  5. Cook the salmon in a frying pan, presentation side down. Be careful of colouring as the marinade has a sugar content that will blacken quickly. Transfer the salmon to an oven at 180 degrees for 10 minutes.
  6. Assemble the dish using spring onions and coriander to garnish as required.

To add these ingredients to your order, please call 01452 857555 or add to your online order.

Sign up to our weekly emails

Receive all of the latest news from Creed, industry insight, customer events, recipes, product videos and promotional offers straight to your inbox by filling in your details below:

To find out more about how we use your personal information and your rights, please see our Privacy Policy

Become a Customer

Looking for a fantastic product range, excellent service and a consultative approach to improving your foodservice offer?

Find out more
Creed Foodservice

Become a supplier

We work with hundreds of fantastic suppliers and are always keen to hear from new suppliers with innovative new products for our target markets.

Find out more