Healthy Recipes - Moroccan Grilled Salmon

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Moroccan Grilled Salmon

Weinstein, Bruce & Mark Scarbrough

Tangy plain yogurt mixed with the classic ingredients for chermoula—a Moroccan spice mix—serves as both the marinade and the sauce in this salmon dish. If you like your food on the spicy side, add a pinch of cayenne to the mixture.

Servings: 2 servings
Total Time: 40 minutes
Ease of Preparation: Easy
Health: Low Calorie, Low Carb, Low Sat Fat, Low Sodium, Heart Healthy, Healthy Weight

Ingredients:

Moroccan Grilled Salmon
2 tablespoons low-fat or nonfat plain yogurt
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1 tablespoon lemon juice
1 1/2 teaspoons extra-virgin olive oil
1 clove garlic , minced
3/4 teaspoon paprika
1/2 teaspoon ground cumin
1/8 teaspoon salt
Freshly ground pepper to taste
8 ounces center-cut salmon fillet , skinned and cut into 2 portions
2 lemon wedges

Steps:

1: Combine yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl. Reserve 2 tablespoons of the sauce; cover and refrigerate. Place salmon in a medium sealable plastic bag. Pour in the remaining yogurt mixture, seal the bag and turn to coat. Refrigerate for 10 (or up to 30) minutes.

2: Meanwhile, preheat grill to medium-high.

3: Oil the grill rack (see Tip). Remove the salmon from the marinade, blotting any excess. Grill the salmon until it is browned and just cooked through, 4 to 5 minutes per side. Top the salmon with the reserved sauce and garnish with lemon wedges.

Nutrition: (Per serving)

Calories - 290
Carbohydrates - 2
Fat - 20
Saturated Fat - 4
Monounsaturated Fat - 10
Protein - 23
Cholesterol - 68
Dietary Fiber - 0
Potassium - 481
Sodium - 184
Nutrition Bonus - Selenium (60 daily value), Vitamin C (20 dv), high omega-3s.

To skin a salmon fillet: Place a fish fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

Related Links:

• Healthy Salmon Recipes and Cooking Tips
• Broiled Salmon with Miso Glaze

EatingWell

This news arrived on: 05/13/2008

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