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Grilled Salmon with North African Flavor




Source of Recipe


eatingwell.com






Recipe Introduction


Our version of the classic North African herb paste known as chermoula serves as both a marinade and a sauce for this richly flavored salmon. If it is too cool to grill outdoors, you can roast the salmon at 450 degrees F for 12 to 15 minutes.





List of Ingredients



• 1/4 cup low-fat or nonfat plain yogurt
  
• 1/4 cup chopped fresh parsley
  
• 1/4 cup chopped fresh cilantro
  
• 2 tablespoons lemon juice
  
• 1 tablespoon extra-virgin olive oil
  
• 3 cloves garlic, minced
  
• 1 1/2 teaspoons paprika
  
• 1 teaspoon ground cumin
  
• 1/4 teaspoon salt, or to taste
  
• Freshly ground pepper to taste
  
• 4 (4 ounce) center-cut salmon fillets (see Tip)
  
• 1 lemon, cut into wedges
  






Instructions



1. Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl. Reserve 1/4 cup for sauce; cover and refrigerate. Place salmon fillets in a large sealable plastic bag. Pour in the remaining herb mixture, seal the bag and turn to coat. Refrigerate for 20 to 30 minutes, turning the bag over once.
   
2. Meanwhile, preheat grill to medium-high.
   
3. Oil the grill rack (see Tip). Remove the salmon from the marinade, blotting any excess. Grill the salmon until browned and opaque in the center, 4 to 6 minutes per side. To serve, top each piece with a dollop of the reserved sauce and garnish with lemon wedges.
   






Final Comments


Yield: 4 servings

Tips

Keeping the skin on when grilling salmon helps hold the fish together and protects the delicate flesh from the searing heat. Once cooked, the skin slips off easily.

To oil a grill

Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.