- Preparation time
- 15 mins
- Cooking time
- 45 mins
- Difficulty
- easy
- Serves
- 4 people
- Meal course
- Lunch
- Posted by
- Posted on
- November 22, 2017
- 1 cup
- nonfat plain yogurt
- 1 chopped
- Fresh Parsley
- 1 chopped
- fresh cilantro
- 2 table spoon
- Lemon Juice
- 1 table spoon
- extra-virgin olive oil
- 3 minced
- Garlic
- 1 1/2 teaspoon
- Paprika
- 1 teaspoon
- Ground cumin
- 1 teaspoon
- Salt
- 1 table spoon
- Freshly ground pepper
- 1 Quatered
- center-cut salmon fillet
- 1 Quatered
- Lemon
Recipe by: EatingWell
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°F for 12 to 15 minutes.
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- Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl. Reserve ¼ 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: 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.
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