15 October 2009

This recipe came from the Food Network Kitchens.

Moroccan Grilled Salmon

½ cup plain yogurt
1 tbsp lemon juice
1 tbsp olive oil, plus more for the grill
2 to 3 cloves garlic, smashed
1½ tsp ground coriander
1½ tsp ground cumin
Kosher salt and freshly ground pepper
4 (6 oz.) salmon fillets

Stir together the yogurt, lemon juice, olive oil, garlic, coriander, cumin, ¼ tsp salt, 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.

Makes 4 servings.

This was really easy and really good. Jim absolutely loved the sauce. I didn't add sauce to mine; the flavor on the salmon itself was enough for me.

The weird thing is, I don't think I will change a single ingredient the next time I make this. Wow! That has got to be a first! The only thing I might do differently is bake the salmon instead of grilling it. It stuck really badly to the grill and kind of fell apart as I tried to turn it. But then after re-reading the recipe in preparation for posting it, I realized that I forgot to add the 1 tbsp of olive oil to the marinade/sauce. Maybe that would make it stick less to the grill? I don't know.

Even though there isn't a long list of spices, the balance is just right and it definitely is true to Moroccan flavors. I've made several Moroccan dishes before and we have found it to be a flavor profile that we really love.

I wasn't feeling well (first trimester, yay), so I went the super easy route and baked potatoes in the microwave as a side for this. If I was feeling just a little bit more ambitious I probably would have made couscous and Moroccan Carrots.

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