Tandoori mahi tikka (Scottish salmon with rosemary & Dijon mustard)

This delicious Indian dish was created by head chef Vivek Kashiwale from Mint Leaf of London in Dubai. It is best served with asparagus and mustard seeds, or tandoori broccoli.

  • Serves 2
  • More effort

Nutrition per serving

  • kcal 0
  • fat 0g
  • saturates 0g
  • carbs 0g
  • sugars 0g
  • fibre 0g
  • protein 0g
  • salt 0g


  • 400g salmon fillet, de-boned and diced
  • 15g rosemary, chopped
  • 25g wholegrain mustard
  • 10g Dijon mustard
  • 20ml lemon juice
  • 50g ginger garlic paste
  • 50g ginger garlic paste
  • 50g natural Greek yoghurt
  • 50g natural Greek yoghurt
  • 10g red chilli powder
  • 10g dry mango powder


  1. Preheat oven to 200 degrees Celsius. Debone the salmon fillet and dice into approximately 2 inch pieces. Chop rosemary and dry roast in a pan. Put the rosemary aside to cool. Mix all ingredients together and marinate the salmon pieces.

  2. Place marinated salmon skin side down in a single layer on a baking sheet. Roast at 220 degrees Celsius for 10 minutes. Remove from oven and place salmon on kitchen towel to remove any excess moisture.

  3. Baste with butter and a sprinkle of lemon juice.

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