Grilled Salmon With North African Flavors Recipes

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.

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.

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.