Grilled Salmon with North African Flavors

Serves:
4 people
Prep Time:
00h 00
Cook Time:
00h 45

Flavor your salmon with an aromatic North African herb paste called chermoula that can be used as both a marinade and a sauce (double-trouble). 

Credit: This inspiring recipe is brought to you by Eating Well Test Kitchen. You can view this recipe on the Eating Well website.

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Ingredients and Method

Ingredients

  • 1/4 cup low-fat or nonfat plain yogurt
  • 1/4 cup parsley, chopped
  • 1/4 cup cilantro, chopped
  • 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 kosher salt
  • freshly ground black pepper
  • 1 pound salmon
  • 1 lemon, cut into wedges

Method

  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.
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