Moroccan Salmon

I know that parts of the country are getting snow but it is grilling weather here in Arizona. You can easily make this on a grill pan in your own kitchen if you don't have outdoor cooking weather. This recipe is from the Food Network.

Ingredients
1/2 cup plain yogurt
Juice of 1 lemon, plus lemon wedges for garnish
1 tablespoon extra-virgin olive oil, plus more for the grill
2 to 3 cloves garlic, smashed
1 1/2 teaspoons ground paprika
1 1/2 teaspoons ground cumin
Kosher salt and freshly ground pepper
4 6-ounce skinless center-cut salmon fillets
1/4 cup chopped fresh cilantro or parsley

Directions
Stir together the yogurt, lemon juice, olive oil, garlic, paprika, cumin, 1/4 teaspoon salt, parsley and pepper to taste in a small bowl. Pour half of the sauce into a large resealable plastic bag; cover and refrigerate the remaining sauce. Add the salmon to the bag and turn to coat with the marinade. Refrigerate for 20 to 30 minutes, turning the bag over once.

Preheat a grill to medium-high. Remove the salmon from the marinade and blot off excess yogurt with paper towels. Lightly oil the grill and add the salmon; cook, turning once, until browned on the outside and opaque in the center, 4 to 6 minutes per side, depending on the thickness. Serve with the reserved yogurt sauce and garnish with the herbs and lemon wedges.




Lets gather our ingredients. You need some salmon, yogurt, lemon, garlic, cumin, paprika, olive oil and some parsley.




Juice the lemon, I used my lime juicer but it works just as well for small lemons.




I just put my marinade ingredients right into the bag I plan to put the fish in. Chop the parsley or cilantro and drop it in.




Chop the garlic.




Drop it in the bag with the yogurt, olive oil, paprika, cumin, salt and pepper.




Mix it all up.




Put the salmon in and give it a little shake to coat. Put this in the fridge for 20-30 minutes.




I forgot to reserve some marinade to use as sauce for serving so I just made another small batch.




After 15 minutes, preheat your grill. I also grabbed my grilling accessory that is great for fish so you don't lose half a fillet into your grill if it breaks up.




Here is my dirty grill making an appearance as it preheats.




I got the fish out of the fridge and brushed most of the marinade off.




I then grabbed this PAM for grilling and sprayed it on my handy grilling rack.




I put the salmon on and loaded it into the grill. Cook it for 4-6 minutes per side depending on how well done you like your salmon and how thick the cut is.




I used too much sauce, but after I scraped it off it was much better. The fish was almost good enough without any additional sauce, but if you have kids who fear fish this might be a good way to hide it. It was not good enough to trick my husband into eating it though!