American Grilled Salmon
¼ cup low-fat or nonfat plain yogurt
¼ cup chopped fresh parsley
¼ cup chopped fresh cilantro
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 ½ teaspoons SmokeeJo’s Hungarian Game spice (or paprika if not available)
1 teaspoon ground cumin
¼ teaspoon salt
Freshly ground pepper to taste
1 pound center-cut salmon fillet, cut into 4 portions
1 lemon, cut into wedges
Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, game spice, cumin, salt and pepper in a small bowl. Reserve ¼ cup for finishing sauce; cover and refrigerate. Place salmon fillets in a large sealable plastic bag. Pour in the remaining herb mixture, seal the bag and turn to coat. Refrigerate for 20-30 minutes, turning the bag over once.
Preheat the grill to medium-high heat. Oil grill rack. Remove salmon from marinade, blotting off any excess. Grill the salmon until browned on the outside and opaque in the center about 4-6 minutes per side.
To serve, top each piece with a dollop of the reserved sauce and garnish with lemon wedges.
Grilled Red Onions
4 medium red onions
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
2 tablespoons sesame oil
¾ teaspoons pepper
Cut ¼ inch slice off top and bottom of each onion and discard. Cut onions in half crosswise. Arrange onions in single layer in shallow dish.
Whisk Worcestershire, vinegar, soy sauce and oil in bowl. Pour over onions and let stand at room temperature 1 hour, basting occasionally.
Prepare grill at medium-high heat. Arrange onions on grill. Cover grill and cook onions until brown, basting occasionally, about 4 minutes per side. Using large spatula, transfer onions to platter. Season with pepper.