Dr. Nandi’s Grilled Salmon "Moroccan Style"

Dr. Nandi's Grilled Salmon "Moroccan Style"

Therese
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Ingredients
  

  • 2 Tbsp low-fat organic plain yogurt
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh cilantro
  • 1 Tbsp lemon juice
  • 1 1/2 tsp extra-virgin olive oil
  • 1 clove garlic minced
  • 3/4 tsp paprika
  • 1/2 tsp ground cumin
  • 1/8 tsp salt
  • Freshly ground pepper to taste
  • 8 oz center-cut wild salmon fillet skinned and cut into 2 portions
  • 2 lemon wedges

Instructions
 

  • Mix 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.
  • Put salmon in a medium sealable plastic bag.
  • Pour in the remaining yogurt mixture, seal the bag and turn to coat. Refrigerate for 20-30 minutes.
  • Preheat grill to medium-high.
  • Oil the grill rack.
  • Remove the salmon from the marinade.
  • 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.
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