Grilled Salmon With North African Flavors |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Recipe found on . This is a 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. Ingredients:
1/4 cup 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 garlic cloves, minced |
1 1/2 teaspoons paprika |
1 teaspoon ground cumin |
1/4 teaspoon salt |
1/8 teaspoon ground pepper |
1 lb center-cut salmon fillet, cut into 4 portions |
1 lemon, cut into wedges |
Directions:
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 for use atop fish after cooked.
2. 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.
3. Meanwhile, preheat grill to medium-high. Oil the grill rack by placing oil a folded paper towel, hold it with tongs and rub it over the rack.
4. 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.
5. To serve, top each piece with a dollop of the reserved sauce and garnish with lemon wedges.
|
|