Moroccan Grilled Salmon

March 4, 2020

 

Stir together 1/2 cup plain yogurt, juice of 1 lemon, 1 tbsp extra-virgin olive oil, 2 to 3 cloves garlic, smashed, 1 1/2 tsp ground coriander, 1 1/2 tsp ground cumin, 1/4 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 4-6 -ounce skinless center-cut salmon fillets 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 1/4 cup chopped fresh cilantro or parsley and lemon wedges.

Tags:

Share on Facebook
Share on Twitter
Please reload

Search By Tags
Please reload

Recent Posts

March 26, 2020

March 26, 2020

March 18, 2020

March 18, 2020

March 11, 2020

Please reload

Archive
Please reload

ADDRESS

111 E. Water Street

Centreville, MD 21617

HOURS

Tue - Sat: 11am - 6pm

Sun: 12pm- 4pm

Monday: Closed

CONTACT

Call ahead for faster service: 410-758-3933
 

koneal@bayshoresteampot.com

FIND US

© 2017 by Bay Shore Steam Pot. Created using Wix.com