Moroccan Grilled Salmon

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Moroccan Grilled Salmon

Moroccan Grilled Salmon

Tangy plain yogurt mixed with the classic ingredients for chermoula—a Moroccan spice mix—serves as both the marinade and the sauce in this salmon dish. If you like your food on the spicy side, add a pinch of cayenne to the mixture.

Serves 2

Prep Time 20 min

Total Time 40 min.

Ingredients

  • 2 tablespoon low-fat or nonfat plain yogurt
  • 2 tablespoon chopped fresh parsley
  • 2 tablespoon chopped fresh cilantro
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 3/4 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 8 ounces center-cut salmon fillet, skinned and cut into 2 portions
  • 2 lemon wedges

Cooking Directions

Step 1

Combine yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl. Reserve 2 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.

Step 2

Meanwhile, preheat grill to medium-high.

Step 3

Oil the grill rack (see Tip). 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.


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