Spiced Salmon Kebabs (Tandoori Rawas)

Name: Spiced Salmon Kebabs (Tandoori Rawas)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 3 cardamom pods; 1 stick (1-inch) cinnamon; 1 teaspoons coriander seeds; 0 teaspoons crushed red pepper; 1 teaspoons cumin seeds; 1 Tbsp grated fresh ginger; 3 garlic cloves, minced; 1 Tbsp fresh lemon juice; 3 Tbsps plain low-fat yogurt; 1 kilograms salmon fillet, cut into (1-inch) cubes; 1 teaspoon salt; 1 teaspoons ajowan (carom seeds)

Spiced Salmon Kebabs (Tandoori Rawas) might be a good recipe to expand your main course recipe box. This gluten free, primal, and pescatarian recipe serves 6. One portion of this dish contains around 35g of protein, 11g of fat, and a total of 258 calories. Head to the store and pick up lemon juice, garlic cloves, yogurt, and a few other things to make it today. To use up the low fat plain yogurt you could follow this main course with the Yogurt Molasses Cookies as a dessert.

Instructions

Combine first 7 ingredients in a small skillet over medium heat; cook 2 minutes or until fragrant, stirring constantly.

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Frying Pan

Let cool.

Place spice mixture in a spice or coffee grinder, and process mixture until finely ground.

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Coffee

Combine spice mixture, yogurt, and next 5 ingredients (through garlic) in a large zip-top plastic bag.

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Garlic

Yogurt

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Ziploc Bags

Add fish, tossing to coat; seal and marinate in refrigerator for 2 hours, turning occasionally.

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Fish

Remove fish from bag; discard marinade.

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Marinade

Fish

Preheat broiler.

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Broiler

Thread 5 pieces of fish onto each of 6 (12-inch) skewers.

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Fish

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Skewers

Place skewers on a broiler pan coated with cooking spray; broil 7 minutes on each side or until done. Arrange the skewers on a platter.

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Cooking Spray

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Broiler Pan

Skewers

Equipment

Ingredients

Servings:

bay leaf 3

cardamom pods 1stick

(1-inch) cinnamon 1teaspoons

coriander seeds 0teaspoons

crushed red pepper 1teaspoons

cumin seeds 1Tbsp

grated fresh ginger 3

garlic cloves, minced 1Tbsp

fresh lemon juice 3Tbsps

plain low-fat yogurt 1kilograms

salmon fillet, cut into (1-inch) cubes 1teaspoon

salt 1teaspoons

ajowan (carom seeds)

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Chateau Ste. Michelle Indian Wells Chardonnay Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 18 dollars per bottle.