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20 minute dinner recipes

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Moroccan Grilled Salmon

http://www.eatingwell.com/recipes/moroccan_grilled_salmon.html

From EatingWell:  Spring 2004, EatingWell Serves Two, The Essential EatingWell Cookbook (2004)

Tangy plain yogurt mixed with the classic ingredients for chermoula—a Moroccan spice mix—serves as both the marinade and the sauce in this salmon dish. If you like your food on the spicy side, add a pinch of cayenne to the mixture.

2 servings | Active Time: 20 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. 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.
  2. Meanwhile, preheat grill to medium-high.
  3. Oil the grill rack (see Tip). 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.

Nutrition

Per serving : 290 Calories; 20 g Fat; 4 g Sat; 10 g Mono; 68 mg Cholesterol; 2 g Carbohydrates; 23 g Protein; 0 g Fiber; 184 mg Sodium; 481 mg Potassium

Exchanges: 3 lean meat

Tips & Notes