Moroccan Grilled Salmon
From valinkenmore 14 years ago
- 15 minutes to make
- Serves 4
This recipe and photo are courtesy of the Food Network Magazine. Sounds so interesting and another great idea to use with the salmon my husband catches. A side of couscous or rice and a salad - light and easy sumertime meal!
Ingredients
- 1/2 cup plain yogurt shopping list
- juice of 1 lemon, plus lemon wedges for garnish shopping list
- 1 tablespoon extra-virgin olive oil, plus more for the grill shopping list
- 2 to 3 cloves garlic, smashed shopping list
- 1 1/2 teaspoons ground coriander shopping list
- 1 1/2 teaspoons ground cumin shopping list
- kosher salt and freshly ground pepper shopping list
- 4 6-ounce skinless center-cut salmon fillets shopping list
- 1/4 cup chopped fresh cilantro or parsley, for garnish shopping list
How to make it
- Stir together the yogurt, lemon juice, olive oil, garlic, coriander, cumin, 1/4 teaspoon salt, and pepper to taste in a small bowl. Pour half of the sauce into a large resealable plastic bag; cover and refrigerate the remaining sauce. Add the salmon to the bag and turn to coat with the marinade. Refrigerate for 20 to 30 minutes, turning the bag over once.
- Preheat a grill to medium-high. Remove the salmon from the marinade and blot off excess yogurt with paper towels. Lightly oil the grill and add the salmon; cook, turning once, until browned on the outside and opaque in the center, 4 to 6 minutes per side, depending on the thickness. Serve with the reserved yogurt sauce and garnish with the herbs and lemon wedges.
The Rating
Reviewed by 10 people-
Saving this one! Love the sounds of the yogurt sauce/marinade here!
juels
in Clayton loved it
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love it all!
midgelet
in Whereabouts loved it
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Looks and sounds amazing. Great post my friend and a very high 5.
chefmeow
in Garland loved it
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