Yes, it’s that time again… time to put on your apron and get in the kitchen, and make something new and exciting for your friends, and hey, even yourself.
This week I have given you a chance to explore various spices and spice combinations. Basically, we are making our own curry powder from scratch and once you’ve bought all these spices you’ll be making more curry then you ever thought.
I used salmon in this dish but of course you can change it out, but be aware of the cooking temperatures, you may want to stick with quick cooking meats like fish, maybe a white fish, shrimp would work. Avoid meats that take a long time, like chicken since you are only broiling it. Tofu would also be a nice alternative for the vegetarians.
The heat factor is really up to your preference, you can add more cayenne for a spicier dish and less of something else. You can serve this as a main with a side like cous cous, on top of a salad, or with nice seasonal veggies.
You’re mouth should be watering about now.
So to pair with this dish, I have given you two sweeter, fruitier wines. A Riesling and a Rose. These two because of their sweetness complement the earthy spice of this dish and offer an alternative flavor that works together.
Of course both of these wines taste best chilled and for the “splurge” Rose, it’s actually a champagne, which will make this meal all the more special for you and your guests.
So go ahead and impress your company with a simple and inexpensive trip to India this weekend. It’s easier than you think to make a simple curry. Give it a try and let me know what happens.
And as always, Happy Cooking.
Recipe: Indian Spiced Salmon
¼ cup low-fat plain yogurt 1/2 tspn coarse salt
½ tspn ground ginger 1/4 tspn ground black pepper
½ tspn turmeric vegetable cooking spray
½ tspn ground coriander
¼ tspn cayenne pepper
1/4 tspn cinnamon
4 skinless salmon fillets (each 6 ounces and about 1 inch thick)
Heat broiler, in a small bowl combine yogurt, ginger, tumeric, corriander, salt, pepper, cinnamon and cayenne. Spray a rimmed baking sheet with cooking spray, or cover pan in foil. Place raw salmon on the tray. Spread the yogurt mixture on top of each fillet, dividing evenly. Broil until the fish is cooked through, about 13 min. Serve.
In essence we are pairing with a curry type of sauce, so we want something that will cut the spice, but complements the flavors. I have given you a Riesling and a dry Rose to match with the spicy flavors of this dish.
Bargain: $ 12.95
Knappstein Hand Picked Riesling 2006
Splurge: $ 69.95
Inniskillin Riesling Icewine 2005
Bargain: $ 9.99
Cardwell Hill Cellars Estate Bottled Rose 2006
Splurge: $ 29.99
Louis de Sacy Grand Cru Brut Rose