Grilled Salmon - Moroccan Recipe

The Moroccan method of Grilling Salmon

Ingredients - Makes 2 servings:

• 2 tablespoons low-fat or nonfat plain yogurt
• 2 tablespoons chopped fresh parsley
• 2 tablespoons 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

Preparation:

• 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.
• Meanwhile, preheat grill to medium-high.
• Oil the grill rack. 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° angle, separating the fillet from the skin without cutting through either.