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Grilled Salmon with North African Flavors

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

Your rating: None Average: 4.4 (24 votes)

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.



READER'S COMMENT:
"Your version of this classic is yummy, CHOUKRAN! its wonderful aroma and flavour brought back fond memories of N.Africa's best sights, smells and tastes... Charmoula/Shermula is perfect for other uses too, absolutely yummy on lamb,...
Grilled Salmon with North African Flavors Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  1. 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.
  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 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 & Notes

  • 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.
  • 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.

Nutrition

Per serving: 229 calories; 14 g fat (3 g sat, 6 g mono); 67 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 23 g protein; 0 g fiber; 134 mg sodium; 452 mg potassium.

Nutrition Bonus: 452 mg potassium (23% dv), 9 mg vitamin c (15% dv).

Exchanges: 3 lean protein, 1/2 fat


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