Moroccan Grilled Salmon
Recipe from
EatingWell
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.
Ingredients
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2 tablespoonslow-fat or nonfat plain yogurtsee savings
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2 tablespoonschopped fresh parsleysee savings
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2 tablespoonschopped fresh cilantrosee savings
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1 tablespoonlemon juicesee savings
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1 1/2 teaspoonsextra-virgin olive oilsee savings
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1 clovegarlic, mincedsee savings
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3/4 teaspoonpaprikasee savings
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1/2 teaspoonground cuminsee savings
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1/8 teaspoonsaltsee savings
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Freshly ground pepper, to tastesee savings
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8 ouncescenter-cut salmon fillet, skinned and cut into 2 portionssee savings
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2lemon wedgessee savings
Directions
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.
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 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.
Tip:
To skin a salmon fillet: Place a fish fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30 degree angle, separating the fillet from the skin without cutting through either.
Nutrition information
Per serving: Calories 290, Total Fat 20 g, Saturated Fat 4 g, Monounsaturated Fat 10 g, Cholesterol 68 mg, Sodium 184 mg, Carbohydrate 2 g, Protein 23 g, Potassium 481 mg. Daily Values: Vitamin C 20%. Exchanges: Lean Meat 3
Percent Daily Values are based on a 2,000 calorie diet
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