This salmon recipe is both gluten-free, and sugar-free.
Prep time: 45 – 60mins
- 230g salmon fillet, cut into 2 portions
- 2 T organic plain or Greek yogurt
- 2 T chopped fresh coriander
- 1 T freshly squeezed lemon juice
- 2 T chopped fresh parsley
- 1 1/2 teaspoons extra-virgin olive oil
- 1 clove garlic, minced
- 3/4 tsp paprika*
- 1/2 tsp ground cumin*
- 1/8 tsp himalayan salt
- Freshly ground pepper to taste
- 2 lemon wedges
*preferably non-irradiated and/or organic
- Combine the yogurt, parsley, coriander, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl.
- Reserve 2 tablespoons of the sauce; cover and refrigerate.
- Place the salmon fillets in a medium sealable plastic bag.
- Pour in the remaining yogurt mixture, seal the bag and turn to coat. Refrigerate for 10 (or up to 30) minutes.
- Meanwhile, preheat grill to medium-high.
- Oil the grill rack.
- Remove the salmon from the marinade, blotting any excess. Grill until browned and just cooked through, 4 to 5 minutes per side.
- Top with the reserved sauce and garnish with lemon wedges.
- Serve with your preferred side dish, ideally some greens.
Benefits of Salmon
Wild salmon is full of protein and the two most important omega 3 fatty acids — DHA and EPA — which both help with brain, nerve and eye development. These omega 3 fatty acids are called essential, because the body cannot manufacture them, and it is necessary to obtain them from our diet. Furthermore, this amazing food provides vitamin b12, vitamin d, selenium, niacin, phosphorous, and vitamin b6 in significant amounts. It is also a good source of choline, pantothenic acid, biotin as well as potassium.