Dr. Nandi’s Grilled Salmon "Moroccan Style"

Dr. Nandi’s Grilled Salmon "Moroccan Style"

  • 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
  1. Mix yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl.
  2. Reserve 2 tablespoons of the sauce; cover and refrigerate.
  3. Put salmon in a medium sealable plastic bag.
  4. Pour in the remaining yogurt mixture, seal the bag and turn to coat. Refrigerate for 20-30 minutes.
  5. Preheat grill to medium-high.
  6. Oil the grill rack.
  7. Remove the salmon from the marinade.
  8. Grill the salmon until it is browned and just cooked through, 4 to 5 minutes per side.
  9. Top the salmon with the reserved sauce and garnish with lemon wedges.
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