Time: 55 min.
Complexity: easily
Servings: 4

In Maghreb cuisine, and Moroccan cuisine in particular, fermented milk products are often used in hot dishes. Combined with spices, they impart a rich flavor and aroma to fish or meat. Marinate salmon in a yogurt sauce and grill it. The fish will become even more tender and acquire a unique, spicy, and slightly acidic flavor. Couscous and grilled vegetables such as zucchini, eggplant, and tomatoes make excellent accompaniments. Serve with a light and flavorful yogurt dip.

Ingredients:

• 4 pcs. salmon fillet skinless, center part (200 g each)
• 0.5 cup plain yogurt
• Juice of 1 lemon and lemon wedges for serving
• 1 tbsp olive oil, plus a little extra for greasing the grill
• 2 - 3 cloves of garlic, crushed
• 1.5 tsp ground coriander
• 1.5 tsp ground cumin
• 1/4 cup chopped cilantro or parsley, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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salmon, coriander, cumin, parsley, yogurt

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Preparation:

Step 1
• In a small bowl, combine the yogurt, lemon juice, olive oil, garlic, coriander, cumin, 1/4 teaspoon salt, and pepper to taste. Pour half of the sauce into a zip-lock bag, cover the rest, and refrigerate. Add the salmon fillet to the bag and toss with the marinade. Refrigerate for 20-30 minutes, turning the salmon once during this time.
Step 2
• Preheat the grill to medium-high heat. Remove the salmon from the marinade and pat off any excess with paper towels. Lightly brush the grill grate with olive oil and place the salmon fillets on it. Grill for 4 to 6 minutes per side, depending on the thickness of the salmon. Sprinkle the cooked salmon with herbs and serve with yogurt sauce and lemon wedges.

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