Salmon with Horseradish and Dill

March comes like a lion they say and what better way to greet the month with a tandoori salmon with a twist. This dish has added horseradish for the marinade. Quite fitting for a British dish as well.


  • Prepare 4 fillets of salmon that are each about 150g
  • Cut them into chunks, around 75 g each
  • Make sure to wash the fillets and let them dry

Initial Marinade

  • tsp salt
  • juice from ½ a lemon
  • tbsp ginger and garlic paste.

Mix everything in and have them rubbed all over the fillets. Leave the salmon to marinate for fifteen minutes.

Second Marinade

  • 2 finely chopped green chillies
  • 2 tsp chopped dill
  • 2 tbsps grated horseradish
  • 2 tbsps vegetable oil
  • 5cm piece of fresh ginger that is peeled and finely chopped
  • 1 tsp chopped fresh coriander leaves and stalks
  • 1 tsp finely ground white pepper
  • ½ tsp sugar
  • 50g of Greek yoghurt

Mix everything and rub them on the salmon again. Skewer the chunks of salmon and put them on a baking tray. Once set, roast the salmon in a preheated oven 200C/Gas Mark for around 6 to 7 minutes. Put them on a hot and sizzling grill for 2 minutes until the skins become crispy and look good. They can be served with chutneys or lemon wedges if that is your choice.