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.

Makes 2 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

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

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 INFORMATION: Per serving: 290 calories; 20 g fat (4 g sat, 10 g mono); 68 mg cholesterol; 2 g carbohydrate; 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.
0 Carbohydrate Servings
Exchanges: 3 lean meat

TIP: 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.

My husband is not a big fish lover. But he loved this & so did I. It's easy to prepare, easy to cook, very healthy & just soooo good! YUM!

Jess Cheema, Vancouver, BC

I was looking for a good recipe so my husband and I would eat salmon. We love light fish (I'll eat tilapia, sole or orange roughy all day) but aren't really excited about salmon. I tried this recipe and it came out great. I unexpectedly had to leave it in the marinade a bit longer, for nearly 50 minutes, but that didn't seem to affect it badly. I did add a little more than the recommended spice and garlic too. Overall, I think it was a hit.

Brittany, Anaheim, CA