Moroccan Grilled Salmon

• 2 tablespoons low-fat or nonfat plain 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
• 2 lemon wedges

1. . 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.
2. 2. Meanwhile, preheat grill to medium-high.
3. 3. 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 and garnish with lemon wedges.
4. Makes 2 servings

lowfat, parsley, fresh cilantro, lemon juice, extravirgin olive oil, clove garlic, paprika, ground cumin, salt, freshly ground pepper, center, lemon wedges

Taken from www.epicurious.com/recipes/member/views/moroccan-grilled-salmon-50122927 (may not work)