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Moroccan Grilled Salmon

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

Your rating: None Average: 4.6 (34 votes)

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.



READER'S COMMENT:
"In the words of my meatless eating daughter, OMG! We generally have not eaten fish (the closest thing was popcorn shrimp) but this recipe has changed our whole outlook on salmon. Did not realize until I started preparation that I had...
Moroccan Grilled Salmon Recipe

10 Reviews for Moroccan Grilled Salmon

12/15/2010
WOW

Thats about all I have to say...what a great recipe...REALLY easy to do and we were so happy with the result. It was our anniversary meal and well-chosen! The only thing is that I felt the garlic flavor in my mouth the whole day!

this is how it looked...
Comments
09/06/2010

In the words of my meatless eating daughter, OMG! We generally have not eaten fish (the closest thing was popcorn shrimp) but this recipe has changed our whole outlook on salmon. Did not realize until I started preparation that I had run out of paprika and used 1/4 tsp of crushed red pepper instead. Flavors were amazing! Will definitely prepare again!

Comments
08/12/2010
Anonymous

Really yummy. I used the cayenne pepper to spice it up. Forgot the garlic, oh well, next time!

Comments
08/08/2010
Anonymous

LOVED this! I have to say it was my first attempt at making salmon at home and was beyond amazed! I will add this to my rotation of recipes!

Comments
03/29/2010
Anonymous

The most delicious salmon recipe that I have made and I've made quite a few. The marinade is fabulous! thank you.

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