| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Canadian | Seafood | 4 | Servings |
INGREDIENTS
| 4 | Salmon fillets (with skin) ( 4 oz. each) | |
| 1/2 | c | Plain yogurt |
| 1 | tb | Chopped fresh coriander or parsley |
| 1 | tb | Lemon juice |
| 1 | cl | Garlic, minced |
| 2 | ts | Minced gingerroot |
| 1 | ts | Ground cumin |
| 3/4 | ts | Paprika |
| 1/2 | ts | Turmeric |
| Pinch each salt and pepper |
INSTRUCTIONS
Place salmon fillets, skin side down, in shallow glass dish. Pull out any small bones. Whisk together yogurt, coriander, lemon juice, garlic, ginger, cumin, paprika, turmeric, salt and pepper; pour over salmon. Cover and marinate in refrigerator for at least 4 hours or up to 24 hours. Shaking off excess marinade and reserving, place salmon, skin side up, on greased grill over medium-high heat; cook for 5 minutes. Turn and baste with marinade; cook for 4 to 6 minutes or until fish flakes easily when tested with fork. Makes 4 servings Typed in MMFormat by [email protected] Source: The Canadian Living 20th Anniversary Cookbook. Posted to MM-Recipes Digest by "Cindy Hartlin" <[email protected]> on Sep 9, 1999
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