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
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.
Tip: When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray. To oil 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).
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
229 calories; 14g total fat; 3g total saturated fat; 67mg cholesterol; 134mg sodium; 1g carbohydrates; 0g fiber; 23g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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