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.

Makes 4 servings

ACTIVE TIME: 15 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Moderate

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
1 lemon, cut into wedges

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.

NUTRITION INFORMATION: Per serving: 229 calories; 14 g fat (3 g sat, 6 g mono); 67 mg cholesterol; 1 g carbohydrate; 23 g protein; 0 g fiber; 134 mg sodium; 452 mg potassium.
Nutrition bonus: Potassium (23% daily value), Vitamin C (15% dv).
0 Carbohydrate Servings

Exchanges: 3 lean protein, 1/2 fat

TIP: 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.

Extremely delightful. love it grilled. The store was out of plain yoghurt,I substituted lemon chiffon yoghurt (it's as plain as I can get). It ended up having a little bit of a sweet note to it. Not bad at all. Maybe next time I will substitute sour cream instead.

Jeannet, Phillips Ranch, Ca

Not having plain I used vanilla yogurt instead and it came out sweet but still fine. My husband who hates salmon couldn't stop raving about this dish. It was really good.

Anonymous, LA, CA

Great blend of flavors, and it was easy and fairly quick to put together.

, Tiburon, CA

Great blend of flavors, and it was easy and fairly quick to put together.

, Tiburon, CA

One of the best salmon recipes I have ever tried.

Anonymous, AL

This dish was spectacular. The chermoula perfectly complements the salmon. Definitely use plain yogurt, fresh cilantro and Italian parsley--well worth it.

Jenna , Santa Cruz, CA

Different for us - a good blend of flavors that was not too strong. Went together quite quickly and easy to prepare ahead.

Excellent to serve for company since you can prepare it ahead of time. I used dill and cilantro for herbs and it came out beautifully.

Sara, Colchester, VT

Well I love salmon so yes it was wonderful.

Good Cook, Gardenvalley, TX