Friday, July 13, 2012

Moroccan Grilled Salmon

Moroccan Grilled Salmon


4 tablespoons low-fat or nonfat plain yogurt

4 tablespoons chopped fresh parsley

4 tablespoons chopped fresh cilantro

2 tablespoon lemon juice

3 teaspoons extra-virgin olive oil

2 clove garlic, minced

1 teaspoon paprika

1 teaspoon ground cumin

¼ teaspoon salt

¼ freshly black ground pepper

16 ounces center-cut salmon fillet, skinned and cut into 4 portions

4 lemon wedges


Combine yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a 
small bowl.

Reserve 3 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.

Serve 2.

You can combine this excellent recipe with some other of our collection.

Variation from EatingWell

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