Ingredients

• 1/3 cup plain yogurt

• 2 tablespoons olive oil

• 1 lemon, zest and juice

• 1/2 cup chopped fresh parsley

• 1/2 cup chopped fresh cilantro

• 1 clove garlic, peeled and minced

• 1 jalapeño, stem and seeds removed, minced

• 1 1/2 teaspoons ground cumin

• Pinch each of salt and black pepper

• 1 pound skin-on salmon filet, cut into 4 even pieces

Preparation

1. In a mixing bowl, stir together all of the ingredients except the salmon. Cover and refrigerate ½ cup of the chermoula sauce to serve with the finished salmon.

2. Place the salmon in a baking dish and pour the remaining chermoula sauce over the filets to marinate, cover and refrigerate for 30 minutes.

3. Heat an oiled grill or a skillet over medium-high heat. Remove the salmon from the marinade and place on the grill, skin side down. Cook the salmon for 4 to 5 minutes, flip gently and cook another few minutes until the fish reaches desired doneness. Remove from heat and serve with the remaining chermoula sauce.

Serving Suggestion

Accompanied by a wild rice blend studded with slivered almonds, this North African-inspired salmon dish is a bright and colorful main dish. Just add a wedge or two of lemon on the side.

Serving Suggestion

Accompanied by a wild rice blend studded with slivered almonds, this North African-inspired salmon dish is a bright and colorful main dish. Just add a wedge or two of lemon on the side.

Nutritional Information

300 calories, 16 g. fat, 70 mg. cholesterol, 75 mg. sodium, 5 g. carbohydrate, 1 g. fiber, 33 g. protein