It looks like we will be making some changes to our lifestyle, as in getting Kent on a real exercise program and looking for heart healthy recipes. That's easy for me as I really love good tasting healthy food. Kent calls it trendy yuppie food, but he will have to give up the meatloaf and gravy made the old fashioned way if he wants to stick around for a few more years. I checked with his doctor as Kent said his cholesterol levels were fine. I know his doctor hasn't seen what he eats when we go out so I called to find out what the diagnosis meant. Also what about diet? So now I get to be the food nazi, which I'm so good at...hehee!
I found a very tasty looking recipe at RealAge that was provided by Eating Well magazine, which I love, so I thought I would share it with you. We love Salmon, which is loaded with omega 3 fatty acids among other good for you things. As soon as Kent gets back from DC we will be trying this one. I hope you will as well and let me know what you think!
Grilled Salmon with North African FlavorsOur version of the classic North African herb paste known as chermoula serves as both a marinade and a sauce for this richly flavored salmon. If it is too cool to grill outdoors, you can roast the salmon at 450°F for 12 to 15 minutes.
Total Fat 14g
Saturated Fat 3g
Total Carbohydrate 1g
Dietary Fiber --
Serves: 4 Edit
Total Time: 45 min
U.S. Metric Conversion chart
1/4 cup(s) low-fat or nonfat plain yogurt
1/4 cup(s) chopped fresh parsley
1/4 cup(s) chopped fresh cilantro
2 tablespoon(s) lemon juice
1 tablespoon(s) extra-virgin olive oil
3 clove(s) garlic, minced
1 1/2 teaspoon(s) paprika
1 teaspoon(s) ground cumin
1/4 teaspoon(s) salt, or to taste
Freshly ground pepper , to taste
1 pound(s) center-cut salmon fillet, cut into 4 portions (see Tip)
1 lemon, cut into wedges
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.