Ingredients:* 1/4 cup 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 garlic cloves, minced
* 1 1/2 teaspoons paprika
* 1 teaspoon ground cumin
* 1/4 teaspoon salt
* 1/8 teaspoon ground pepper
* 1 lb center-cut salmon fillet, cut into 4 portions
* 1 lemon, cut into wedges
Directions:
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 for use atop fish after cooked.
2 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.
3 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.
4 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.
5 To serve, top each piece with a dollop of the reserved sauce and garnish with lemon wedges.
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