Salmon With Chermoula

• 4 -6 salmon fillets (about 6 oz each)
• 3 -4 tablespoons of fresh squeezed lemon juice (depending on preference)
• 1/2 cup flat-leaf Italian parsley (lightly packed)
• 1/2 cup cilantro (lightly packed)
• 2 -3 teaspoons paprika
• 1 teaspoon ground cumin
• 1 -3 garlic clove (depending on preference)
• 1/4 teaspoon salt
• 5 tablespoons olive oil (to make it lower calorie I use less olive oil and more lemon juice)

1. In a food processor, combine all ingredients (except salmon and 1/2 the olive oil) and blend.
2. Drizzle in the remaining olive oil while blending until desired consistency is obtained.
3. Add more of any ingredient to suit your taste.
4. Place salmon in a baking dish and coat with 2/3 of the mixture on both sides (reserve 1/3 for later). Let marinade in refrigerator for up to an hour.
5. Place on grill and cook for 6 to 10 minutes.
6. When the salmon in no longer opaque remove from the grill and place on a serving platter.
7. Brush the salmon with the remaining mixture.
8. Serve with couscous or rice.

salmon, flatleaf italian parsley, cilantro, paprika, ground cumin, garlic, salt, olive oil

Taken from www.food.com/recipe/salmon-with-chermoula-394298 (may not work)