| 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
cjhartlin@email.msn.com Source: The Canadian Living 20th Anniversary
Cookbook.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Sep 9, 1999
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