Ingredients
2 Tbsp low-fat or nonfat plain yogurt
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh cilantro
1 Tbsp lemon juice
1 ½ tsp extra virgin olive oil
1 clove garlic, minced
¾ tsp paprika
½ tsp ground cumin
⅛ tsp salt
freshly ground pepper to taste
8 oz center-cut salmon fillet, skinned and cut into 4-ounce portions
2 lemon wedge
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh cilantro
1 Tbsp lemon juice
1 ½ tsp extra virgin olive oil
1 clove garlic, minced
¾ tsp paprika
½ tsp ground cumin
⅛ tsp salt
freshly ground pepper to taste
8 oz center-cut salmon fillet, skinned and cut into 4-ounce portions
2 lemon wedge
Directions
- 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 (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.
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.
Nutrition Facts
Provided by: EatingWell
Per Single Serving / Serves 2 Total
- Calories 318
- Calories from fat 207
- Total Fat 23gm 35%
- Sodium 184mg 8%
- Total Carbohydrates 2gm 1%
- Protein 24gm
- Cholesterol 63mg 21%
*
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
