Mix together the tandoori paste with 2 tablespoons yogurt and 1/2 teaspoon ginger and smear all over the salmon steaks. Set aside to marinate for 5–10 minutes.
Meanwhile, mix together the remaining yogurt with the cucumber, lime rind and mint and season. Put the cumin seeds in a dry pan and cook for 30 seconds until aromatic. Whisk together the remaining ginger with the lime juice, oil and toasted cumin seeds to make a salad dressing. In a separate bowl toss the carrot, onion, cabbage and coriander with the dressing.
Cook the salmon under a preheated hot grill for 3–5 minutes until lightly charred. Turn over and cook for 3 minutes more until browned and cooked through. Serve with the salad and the yogurt sauce.