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.
- 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 (see Tip)
- 1 lemon, cut into wedges
- Step 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.
- Step 2
- Meanwhile, preheat grill to medium-high.
- Step 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.
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.
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