"This version of the classic North African herb paste know 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 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 T lemon juice
1 T extra-virgin olive oil
3 cloves garlic, minced
1 1/2 t paprika
1 t ground cumin
1/4 t salt, or to taste
Freshly ground pepper to taste
1 pound center-cut salmon fillet, cut into 4 portions
1 lemon, cut into wedges
Stir together yogurt,
and 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 the remaining herb mixture, seal the bag and turn to coat. Refrigerate for 20 to 30 minutes, turning the bag over once.
Remove the salmon from the marinade, blotting any excess. Grill (or roast in the oven) 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.
This sauce is simply superb! I didn't get enough. Next time I will triple the sauce recipe and mix it into the couscous. Fresh, fast and flavorful!