Grilled Salmon With North African Flavors

Ingredients

• 1/4 cup nonfat plain yogurt
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lemon juice
• 1 tablespoon extra-virgin olive oil
• 3 garlic cloves, minced
• 1 1/2 teaspoons paprika
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon ground pepper
• 1 lb center-cut salmon fillet, cut into 4 portions
• 1 lemon, cut into wedges

Directions

1. 1

   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 and refrigerate for use atop fish after cooked.

2. 2

   Place salmon fillets in a large sealable 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. 3

   Meanwhile, preheat grill to medium-high. Oil the grill rack by placing oil a folded paper towel, hold it with tongs and rub it over the rack.

4. 4

   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.

5. 5

   To serve, top each piece with a dollop of the reserved sauce and garnish with lemon wedges.