Grilled Salmon with North African Flavors 

 

¼ cup low-fat or nonfat plain yogurt
¼ cup chopped fresh parsley
¼ cup chopped fresh cilantro
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1½ teaspoons paprika
1 teaspoon ground cumin
¼ teaspoon salt, or to taste
Freshly ground pepper to taste
1 pound center-cut salmon fillet, cut into 4 portions
1 lemon, cut into wedges

1.     Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl. Reserve ¼ cup for sauce; cover and refrigerate.

2.     Place salmon fillets in a large 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.

3.     Meanwhile, preheat grill to medium-high.

4.     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.