Ingredients
2 tbsp plain yogurt
2 tbsp chopped fresh parsley
2 tbsp chopped fresh cilantro
1 tbsp lemon juice
1 1/2 tsp extra-virgin olive oil
1 clove garlic, minced
3/4 tsp paprika
1/2 tsp ground cumin
1/8 tsp sea salt
Freshly ground pepper to taste
8 oz center-cut salmon fillet, skinned and cut into 2 portions
2 lemon wedges Add Cooking Step
Directions
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. Add/Edit Notes
Notes
Serves 2
TIP: 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.
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