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Grilled Salmon with North African Flavors

Source: © EatingWell Magazine
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Active Time:  15 Minutes
Total Time:  45 Minutes
  4 servings
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.
1/4 cup  low-fat or 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 cloves  garlic, minced
1 1/2 teaspoons  paprika
1 teaspoon  ground cumin
1/4 teaspoon  salt, or to taste
Freshly ground pepper  to taste
1 pound  center-cut salmon fillet, cut into 4 portions (see Tip)
1   lemon, cut into wedges

Tip: 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.
Grilled Salmon with North African Flavors Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings
Calories: 229
Fat. Total: 14g
Protein: 23g
Carbohydrates, Total: 1g
Fat, Saturated: 3g
% Cal. from Fat: 55%
Cholesterol: 67mg
Sodium: 134mg
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