Moroccan Grilled Salmon

This recipe was adapted from EatingWell Magazine
They used 2 Tbsp yogurt but it didn't seem

 like enough to marinade with

so I used 1/2 C instead


1/2 C Greek yogurt


2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh cilantro


1 tablespoon lemon juice


1 1/2 teaspoons extra-virgin olive oil


1 clove garlic, minced


3/4 teaspoon paprika


1/2 teaspoon ground cumin


1/8 teaspoon salt


Freshly ground pepper, to taste


8 ounces center-cut salmon fillet, skinned and cut into 2 portions
Combine 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.

 Place salmon in a medium sealable plastic bag.

 Pour in the remaining yogurt mixture, seal the bag 

and turn to coat. Refrigerate for 10 (or up to 30) minutes.

Meanwhile, preheat grill to medium-high.

Oil the grill rack Remove the salmon from the marinade, 

blotting any excess. Grill the salmon until it is browned 

and just cooked through, 4 to 5 minutes per side. 

Top the salmon with the reserved sauce

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