Ingredients Jump to Instructions ↓

  1. 15 minutes - Start to finish:

  2. 45 minutes - Ease of preparation:moderate Our version of the classic North African herb paste known as chermoula serves asboth a marinade and a sauce for this richly flavored salmon. If it is too coolto grill outdoors, you can roast the salmon at

  3. 450Â F for 12 to 15 minutes. Makes

  4. 4 servings Ingredients :

  5. 1/4 cup low-fat or nonfat plain yogurt

  6. 1/4 cup chopped fresh parsley

  7. 1/4 cup chopped fresh cilantro

  8. 2 tablespoons lemon juice

  9. 1 tablespoon extra-virgin olive oil

  10. 3 cloves garlic, minced

  11. 1 1/2 teaspoons paprika

  12. 1 teaspoon ground cumin

  13. 1/4 teaspoon salt, or to taste freshly ground pepper to taste

  14. 1 pound center-cut salmon fillet, cut into 4 portions

  15. 1 lemon, cut into

Instructions Jump to Ingredients ↑

  1. Preparation : Preparation : 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 andrefrigerate. Place salmon fillets in a large sealable plastic bag. Pour in theremaining herb mixture, seal the bag and turn to coat. Refrigerate for 20 to 30minutes, 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 perside. To serve, top each piece with a dollop of the reserved sauce and garnishwith lemon wedges. Per serving: 229 calories; 14 g fat (3 g sat, 6 g mono); 67 mg cholesterol; 1 gcarbohydrate; 23 g protein; 0 g fiber; 134 mg sodium. Nutrition bonus: 452 mg potassium (23% dv), 9 mg vitamin c (15% dv).


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