1.INGREDIENTS

-1/4 cup low-fat or nonfat plain yogurt
-1/4 cup chopped fresh parsley
-1/4 cup chopped fresh cilantro
-2 tablespoons lemon juice
-1 tablespoon extra-virgin olive oil
-3 cloves garlic, minced
-1 1/2 teaspoons paprika
-1 teaspoon ground cumin
-1/4 teaspoon salt, or to taste
-Freshly ground pepper to taste
-4 (4 ounce) center-cut salmon fillets (see Tip)
-1 lemon, cut into wedges

NUTRITION INFORMATION

-Calories: 241 kcal
-Carbohydrates: 6 g
-Dietary Fiber: 1 g
-Fat: 15 g
-Protein: 21 g
-Sugars: 1 g

2.COOKING DIRECTION

-Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl. Reserve 1/4 cup for sauce; cover and refrigerate. Place salmon fillets in a large sealable plastic bag. Pour in the remaining herb mixture, seal the bag and turn to coat. Refrigerate for 20 to 30 minutes, turning the bag over once.

-Meanwhile, preheat grill to medium-high.

-Oil the grill rack (see Tip). Remove the salmon from the marinade, blotting any excess. Grill the salmon until browned and opaque in the center, 4 to 6 minutes per side. To serve, top each piece with a dollop of the reserved sauce and garnish with lemon wedges.

Yield: 4 servings

TIPS:

-Keeping the skin on when grilling salmon helps hold the fish together and protects the delicate flesh from the searing heat. Once cooked, the skin slips off easily.

To oil a grill

-Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.

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