3 minced garlic cloves
½ cup nonfat plain yogurt
½ teaspoon black pepper
1 tablespoon paprika
2 tablespoons Dijon mustard
¼ teaspoon cayenne, optional
Four 5 – to – 6 ounce pieces of wild salmon
Whisk together the garlic, yogurt, black pepper, paprika, mustard, and cayenne, if using.
Arrange the salmon in a pan, coat each piece with the sauce, and allow to marinate for 10 minutes. (You can marinate the salmon for longer than 10 minutes, and this will only enhance the flavor. Just put it in a sealed container or cover the salmon with plastic wrap and leave it in the refrigerator.) When you’re ready to cook, shake off any excess sauce and broil or grill. Depending upon the thickness of the fish, it will take anywhere from 5 to 8 minutes to cook through.
We like to serve it on a bed of grilled or steamed asparagus that’s been sprinkled with salt, pepper and lemon juice.
Why We Love It
Super versatile, you can serve this garlic and black pepper marinade salmon either hot or chilled — for sandwiches, salads, or even on a buffet. If there are any leftovers, stuff the cold salmon into pita bread with plenty of lightly dressed lettuce and sliced cucumber.
This marinade can also be used as a highly-seasoned dressing for chicken sandwiches, or as a dipping sauce for grilled chicken, salmon, or vegetable skewers. The options with this recipe are endless.