Morrocan Salmon - Simple Dinner Recipe

We just received a wine club shipment from Hawley Winery, one of our favorite wineries in Sonoma. They sent a recipe for salmon with the shipment and we decided to make it. YUMMM!! It's a must-try!

Here is the recipe they sent us:

Morrocan Grilled Salmon
(Serves 4)

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
1 tablespoon grated fresh ginger
2 to 3 cloves of garlic, smashed
1 1/2 teaspoons ground corinader
1 1/2 teaspoons ground cumin
1/2 teaspoon paprika
kosher salt and freshly ground pepper
4 to 6 ounce skinless center-cut salmon fillets
1/4 cup chopped fresh cilantro or parsley, for garnish

Directions

Stir together the yogurt, lemon juice, olive oil, garlic, ginger, coriander, cumin, paprika, 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 turn to coat with the marinade. Refrigerate for 20 to 30 minutes, turning the bag once.

Preheat a grill to medium-high. Remove the salmon from the marinade and blot off excess yogurt with paper towels. 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.

*Pair with Hawley Viognier or Pinot Noir*

My Notes:
We used Greek yogurt and baked the salmon in the oven. We served it with kale and whole wheat spaghetti. I also TOTALLY forgot to let it marinate, so we just put the sauce on top of the salmon before we baked it. It was still delicious.