Pass It On - Salmon with Chermoula Sauce

I found this recipe one day when I was strolling through the bookstore looking at cookbooks. I didn't want to fork over the $20 for the cookbook, even though it would have been a great buy because there were so many good recipes. So, I put my memory to the test and read over the recipe a few times, ran out of the store, rummaged in my bag for a pen and some scrap paper, and madly started copying the recipe from my memory. Now that I think of it, I could have just gone to the library and borrowed the book. Oh well.

Either way, I remembered all the ingredients and we had a really lovely dinner! The sauce is fresh and light and has some good kick to it thanks to the chili flakes. Plus, it's really easy to make, which scores big points at our house! Served with some brown rice and a salad, and you have yourself a dinner to be proud of!

Salmon with Chermoula Sauce - From Australian Women's Weekly
   -serves 4

Salmon: Season salmon with salt and pepper. Oil the salmon skin so it won't stick to grill. Grill salmon until cooked. Meanwhile make sauce.

Chermoula Sauce:
1/2 cup parsley
1/2 cup corriander
2 cloves garlic
1 tsp. chili flakes
1 tsp. ground corriander
1 tsp. ground cumin
1/2 tsp. tumeric

1 tbsp. lemon juice
1 tbsp. olive oil

1/2 cup greek yogurt

- Combine first 7 ingredients in a blender or food processor and blend together.
- Add in lemon juice and oil and blend again.
- Transfer to a serving bowl and stir in yogurt. Serve on top of salmon.