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2 Tbsp low-fat organic 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 salt
Freshly ground pepper, to taste
8 oz center-cut wild salmon fillet, skinned and cut into 2 portions
2 lemon wedges
Mix 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.
Put salmon in a medium sealable plastic bag.
Pour in the remaining yogurt mixture, seal the bag and turn to coat. Refrigerate for 20-30 minutes.
Preheat grill to medium-high.
Oil the grill rack.
Remove the salmon from the marinade.
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.