Ingredients:
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
Preparation:
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.
No comments:
Post a Comment