Grilled Salmon with North African Flavors
 
prep time: 15 minutes - start to finish: 45 minutes - ease of 
preparation: moderate 
 
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 450f 
for 12 to 15 minutes. 
 
makes 4 servings 
 
1/4 cup  low-fat or nonfat plain yogurt
1/4 cup  chopped fresh parsley
1/4 cup  chopped fresh cilantro
2 Tbsp  lemon juice
1 Tbsp  extra-virgin olive oil
3 clove  garlic, minced
1-1/2 tsp  paprika
1 tsp  ground cumin
1/4 tsp  salt, or to taste
  freshly ground pepper to taste
1 lb.  center-cut salmon fillet, cut into 4 portions
1   lemon, cut into wedges
 
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. 
meanwhile, preheat grill to medium-high. 
oil the grill rack. 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. 
 
per serving: 229 calories; 14 g fat (3 g sat, 6 g mono); 67 mg 
cholesterol; 1 g carbohydrate; 23 g protein; 0 g fiber; 134 mg sodium. 
 
 
personal chef brian koning www.personalchefmarketing.com 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
 
-- 
(ID: 6055) Mirror: rec.food.recipes: Fri, Sep 24, 2004


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