Submitted by: Kimmi
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Servings: 2
This is a great way to switch-up the flavors of salmon... it's light and fresh!
2 tbsp. Greek yogurt
2 tbsp. fresh parsley
2 tbsp. cilantro
1 lime
2 tsp. extra virgin olive oil
1 clove garlic
1 tsp. paprika
1/2 tsp. ground cumin
sea salt & black pepper to taste
8 oz. salmon
Combine yogurt, chopped parsley, chopped cilantro, juice and zest from the lime, olive oil, minced garlic, paprika, cumin, sea salt, and pepper in a small bowl. Reserve 2 tablespoons of the sauce; cover and refrigerate. Place salmon in a medium Ziploc bag. Pour in the remaining yogurt mixture, seal the bag and turn to coat. Refrigerate for 10 (or up to 30) minutes. Meanwhile, preheat grill to medium-high. Oil the grill rack. Remove the salmon from the marinade, blotting any excess. Grill the salmon until it is browned and just cooked through, 7-8 minutes per side. Top the salmon with the reserved sauce and garnish with lemon wedges.
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