Mobile Site Digital Editions | Magazine | Newsletters
Advertisement

Moroccan Grilled Salmon

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

Your rating: None Average: 4.7 (27 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

Makes: 2 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 2 tablespoons low-fat or nonfat plain yogurt
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 3/4 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 8 ounces center-cut salmon fillet, skinned and cut into 2 portions
  • 2 lemon wedges

More Healthy Recipe Ideas

You Might Also Like

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.

Tips & Notes

  • To skin a salmon fillet: Place a fish fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

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.

Nutrition Bonus: Selenium (60% daily value), Vitamin C (20% dv), high omega-3s.

Exchanges: 3 lean meat


More From EatingWell

Recipe Categories

Style/Theme
Cooking for 2
Type of Dish
Main dish, fish/seafood
Ethnic/Regional
African
Moroccan
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Gluten free
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
2
Main Ingredient
Fish
Preparation/ Technique
Grill/BBQ
Marinate/Rub
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Publication
EatingWell Serves Two
The Essential EatingWell Cookbook (2004)
Spring 2004
Advertisement

EatingWell Magazine

Subscribe » | Give a Gift | Customer Service
Advertisement
more smart savings
Advertisement
World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner