Food For Belly Dancers: Moroccan Grilled Salmon Recipe
Salmon has been enjoyed by cultures all over the globe for hundreds of years. Many Native American tribes depended heavily upon salmon in their diet, so much so that many superstitions arose around the preparation and consumption of salmon. An old Irish myth tells of Demne and the magical Salmon of Knowledge of the River Boyne, which promised the eater the knowledge of all things.
In America, it is abundant on both the East and West coast. The waters of the Northwest are particularly abundant with salmon, where it is known as "Alaskan turkey." In Hawaii, it is lomi-lomi, a food which is highly prized. What's your favorite way to cook salmon? Read on to see how HipMix.net puts a spicy spin on a familiar fish.
Makes 2 servings
- 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.