Moroccan Grilled Salmon

A dear friend of mine (thank you Mr. JWilts!) got me a Chapters gift certificate for my birthday last year and it has been sitting in my purse just begging to be used. Well, after a rowdy trip to IKEA, I decided to stop in to that beautiful bookstore. Out I walked the proud new owner of "Great Easy Meals - 250 Fun & Fast Recipes" by the Food Network Magazine. This is one of the first recipes that I tried and it was delicious. Incredible, zingy flavours that, if you're a salmon lover, I highly recommend you check out. The nice thing about it was that it literally took about 10 minutes to prepare. We were in a rush and didn't have time to marinate, but it was delicious all the same. Enjoy and, as always, bon appétit!

Ingredients

1/2 cup plain yogurt
Juice of 1 lemon, plus lemon wedges for garnish
1 tablespoon extra-virgin olive oil, plus more for the grill
2 to 3 cloves garlic, smashed
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
Kosher salt and freshly ground pepper
4 6-ounce skinless center-cut salmon fillets
1/4 cup chopped fresh cilantro or parsley, for garnish

Directions
1. Stir together the yogurt, lemon juice, olive oil, garlic, coriander,cumin, 1/4 teaspoon 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.

2. 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 the herbs and lemon wedges.

- recipe and photo cred to the Food Network