Grilled Salmon With North African Flavors

Recipe found on www.eatingwell.com. This is a 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.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1⁄4 cup 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  garlic cloves, minced
• 1 1⁄2 teaspoons paprika
• 1  teaspoon ground cumin
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon ground pepper
• 1  lb  center-cut salmon fillet, cut into 4 portions
• 1  lemon, cut into wedges

Directions

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 for use atop fish after cooked.
2. 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.
3. Meanwhile, preheat grill to medium-high. Oil the grill rack by placing oil a folded paper towel, hold it with tongs and rub it over the rack.
4. 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.
5. To serve, top each piece with a dollop of the reserved sauce and garnish with lemon wedges.