Moroccan Salmon

Ingredients:

• 1/2 cup plain yogurt
• Juice of 1 lemon, plus lemon wedges for garnish
• 1 tablespoon extra-virgin olive oil, plus more for the grill
• 2 to 3 cloves garlic, smashed
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• Kosher salt and freshly ground pepper
• 4 6-ounce skinless center-cut salmon fillets
• 1/4 cup chopped fresh cilantro for garnish

Combine the yogurt, lemon juice, olive oil, garlic, coriander, cumin, 1/4 teaspoon salt, and pepper to taste in a small bowl. Pour half of the sauce into a large resealable plastic bag; cover and refrigerate the remaining sauce.
Add the salmon to the bag and coat with the marinade. Refrigerate 20 to 30 minutes, turning the bag once.

Preheat grill to medium-high. Remove the salmon from the marinade and blot off excess yogurt. Lightly oil the grill and add the salmon; cook, turning once, until browned on the outside and opaque in the center, 4 to 6 minutes per side, depending on the thickness.

Serve with the reserved yogurt sauce and garnish with the herbs and lemon wedges.

Courtesy of Foodnetwork.com