Grilled Salmon With North African Flavors Food

GRILLED SALMON WITH NORTH AFRICAN FLAVORS

Steps:

• 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 for use atop fish after cooked.
• 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 by placing oil a folded paper towel, hold it with tongs and rub it over the rack.
• 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.

GRILLED SALMON WITH NORTH AFRICAN FLAVORS

Steps:

• 1. 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. 2. Meanwhile, preheat grill to medium-high. 3. 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.

SPICY CARDAMOM SALMON (NORTH AFRICAN INSPIRED)

Steps:

• Preheat oven to 350°F and liberally spray a casserole dish with non-stick cooking spray.
• Place the salmon fillets, skin side down, in dish and set aside.
• In a small bowl, combine the remaining ingredients (except fresh cilantro) and stir well to form a slightly dry paste.
• Gently rub the paste onto the salmon and bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork.
• Garnish with fresh cilantro, if desired.

GRILLED SWORDFISH WITH NORTH AFRICAN SPICE RUB

Steps:

• For Yogurt Sauce:
• Whisk yogurt, chopped cilantro and minced garlic in small bowl to blend. Season with salt and pepper.
• For Spice Rub:
• Combine chopped onion, chopped garlic cloves, caraway seeds, ground coriander and cayenne pepper in bowl of processor. Process until onion and garlic are very finely chopped and past forms.
• Spread spice rub on each side of swordfish steaks, dividing equally. (Yogurt sauce and spice rub-coated fish can be prepared 4 hours ahead. Cover separately and refrigerate.)
• Prepare barbecue (medium-high heat) or preheat broiler. Brush grill or broiler pan and 1 tablespoon olive oil. Grill or broil swordfish steaks until fish is just cooked through, about 4 minutes per side. Transfer fish to plates. Top with dollop of yogurt sauce; garnish with lime wedges and serve.