For the most part, Mr. O-P is the fish cooker in the family. I grew up not eating any fish at all. I think my only youthful experience with fish was a bad one involving fish sticks. After that there was no turning back; I was a confirmed fish hater. I liked seafood, all kinds, but fish? No, thank you. Don’t even get me started about the wretchedness of canned tuna. I cannot stand that to this day. But during our years of “courting,” Mr. O-P made me many a dinner and introduced me to the deliciousness of salmon. He has made so many varieties of dishes using this fish that he is currently working on a salmon cookbook.
Having recently unearthed this recipe (saved because I naturally assumed he’d make it for me), I decided to surprise him and make it myself. For a first time salmon cooker I’m told that I did just fine.
I made a few changes based upon personal tastes. I used Greek yogurt, my own homegrown parsley (so fresh!), and doubled the amount of cumin. I also used my Griddler (indoor grill) instead of braving the rain. This fish is definitely a keeper!
Moroccan Grilled Salmon
From The Essential Eating Well Cookbook (2004)
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
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.
Meanwhile, preheat grill to medium-high.
Oil the grill rack. 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.
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