Ajowan, sometimes called ajwain or carom, is a spice related to caraway and cumin, and you can find it in most Indian markets. It tastes similar to thyme, but it's more astringent. If you can't find ajowan, omit it.
3/4 teaspoon cumin seeds
3/4 teaspoon coriander seeds
1/2 teaspoon ajowan (carom seeds)
3 cardamom pods
2 whole cloves
1 bay leaf
1 (1-inch) cinnamon stick
3 tablespoons plain low-fat yogurt
1 tablespoon grated fresh ginger
1 tablespoon fresh lemon juice
1 teaspoon salt
1/4 teaspoon crushed red pepper
3 garlic cloves, minced
1 (2 1/4-pound) salmon fillet, cut into (1-inch) cubes
How to Make It
Combine first 7 ingredients in a small skillet over medium heat; cook 2 minutes or until fragrant, stirring constantly. Let cool. 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.
This is a summer staple in our home and hits the spot during the dog days of summer. We look forward to making this dish when Coho Salmon starts filling up our freezer (thanks Dad!). It takes a bit of time to make when you add in marinating 2 or more hours. The spice and yogurt make the dish special. We serve with a Traditional Indian Raita and Bell Pepper, Tomato and Onion salad.
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