Spiced Salmon Kebabs (Tandoori Rawas)
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.
Combine first 7 ingredients in a small skillet over medium heat; cook 2 minutes or until fragrant, stirring constantly.
Place spice mixture in a spice or coffee grinder, and process mixture until finely ground.
Combine spice mixture, yogurt, and next 5 ingredients (through garlic) in a large zip-top plastic bag.
Add fish, tossing to coat; seal and marinate in refrigerator for 2 hours, turning occasionally.
Remove fish from bag; discard marinade.
Thread 5 pieces of fish onto each of 6 (12-inch) 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.
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.
Chateau Ste. Michelle Indian Wells Chardonnay Wine"Our Indian Wells Chardonnay delivers an appealing tropical fruit character typical of warm sites like the Wahluke Slope. I like this Chardonnay's ripe pineapple and butterscotch flavors and rich, creamy texture. Try it with Scallops, scampi or pasta with rich sauces." - Bob Bertheau