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.
Serves 2
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