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