Chef David Mooney Recipe – Tandoori Rubbed Salmon

tandoori rubbed salmon

Tandoori Rubbed Salmon

Feeds 2 people


1 tablespoon Tandoori paste
2 x 6oz salmon fillets skin on
5oz basmati rice
1oz desiccated coconut
50ml coconut milk
1oz cucumber
1 sprig of mint
150ml natural yoghurt
1 tablespoon chopped herbs (chives, coriander & parsley)
salt & pepper
Lemon wedge

  1. Take the salmon fillets and spread the tandoori paste all over except for the skin ( if the skin is covered it wont crisp up). Place the salmon on a baking tray skin side up and in to a oven at 170 degrees C for 12-14 minutes
  2. While your waiting for the salmon, place the rice & desiccated coconut in to pan with boiling water. Bring the pan back to the boil, remove from the heat and leave with a pan lid on. After 8-10 minutes remove the lid, and strain. Once strained place in a bowl, add the coconut milk, seasoning and the chopped herbs, mix together and fill a tea cup or mould and turn out on to a plate.
  3. Place the yoghurt, mint & cucumber in a container and blend, you don’t want this to go smooth, leave chunky. Season once blended, this is your riata dressing.
  4. Remove the salmon from the oven and place leaning against the rice. Drizzle the riata around the dish, garnish with the wedge of lemon and some dressed peppered rocket.