Moroccan Grilled Salmon
By Dr_Mom
You can substitute another firm fish such as halibut if, like my husband, you really don't like salmon.
- 2
- 30 mins
- 40 mins
4.6/5
(5 Votes)
Ingredients
- 2 tablespoons low-fat or nonfat plain yogurt
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lemon juice
- 1 1/2 teaspoons extra-virgin olive oil
- 1 clove garlic, minced
- 3/4 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/8 teaspoon salt
- Freshly ground pepper, to taste
- 8 ounces center-cut salmon fillet, skinned and cut into 2 portions
- 2 lemon wedges
Preparation
Step 1
Combine yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl. Reserve 2 tablespoons of the sauce; cover and refrigerate. Place salmon in a medium sealable plastic bag. Pour in the remaining yogurt mixture, seal the bag and turn to coat. Refrigerate for 10 (or up to 30) minutes.
Meanwhile, preheat grill to medium-high.
Oil the grill rack. Remove the salmon from the marinade, blotting any excess. Grill the salmon until it is browned and just cooked through, 4 to 5 minutes per side. Top the salmon with the reserved sauce and garnish with lemon wedges.
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