Tuesday, June 4, 2013

Baked Salmon with N. African Flavors

Hello! Long time no see. Sorry for not posting anything this last week, I was on vacation in Colorado visiting family. We had an amazing trip. Unfortunately it takes two days to get to our destination from Kansas so we could only actually visit for two days, but it was still wonderful to see my family.

For today's recipe I decided to share a salmon recipe that is super delicious, refreshing and easy! I don't know about you but I love to take a break from meat sometimes and have some light fish. I serve this dish with rice pilaf. I just buy a box of rice pilaf from the store, but feel free to make your own too!

 Baked Salmon With N. African Flavors
1/4 cup low-fat or nonfat plain yogurt
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 1/2 teaspoons paprika
1 teaspoon ground cumin
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
1 pound center-cut salmon filet, cut into 4 portions
1 lemon, cut into wedges

 Preheat oven to 450 degrees

Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl. Reserve 1/4 cup for sauce; cover and refrigerate. Place salmon fillets in a large sealable plastic bag. Pour in the remaining herb mixture, seal the bag and turn to coat. Refrigerate for 20 to 30 minutes, turning the bag over once.

Meanwhile, preheat grill to medium-high.Oil the grill rack (see Tip). Remove the salmon from the marinade, blotting any excess. 

 Bake  salmon in preheated oven for12-15 minutes. Serve with rice.

Notes: If you want to grill the salmon. Grill  until browned and opaque in the center, 4 to 6 minutes per side. To serve, top each piece with a dollop of the reserved sauce and garnish with lemon wedges.

Recipe and photo from

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