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Send a Meal BlogFriday, July 26 2013
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.
 Recipe from
 Servings: 4
Prep Time: 15 mins
Total Time: 45 mins
ingredients
directions
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.
Meanwhile, preheat grill to medium-high.
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.
Tips:
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.
nutrition information
Per Serving: cal. (kcal) 229, Fat, total (g) 14, chol. (mg) 67, sat. fat (g) 3, carb. (g) 1, Monosaturated fat (g) 6, pro. (g) 23, vit. C (mg) 9, sodium (mg) 134, Potassium (mg) 452, Lean Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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