Curry Seafood With Creamy White Sweet Potatoes

Source: Dorian West/ Tiffany Bacon / Dorian West & Tiffany Bacon/ Radio One


2 Tbsp low-fat or nonfat plain yogurt

2 Tbsp chopped fresh parsley

2 Tbsp chopped fresh cilantro

1 Tbsp lemon juice

1 ½ tsp extra virgin olive oil

1 clove garlic, minced

¾ tsp paprika

½ tsp ground cumin

⅛ tsp salt

freshly ground pepper to taste

8 oz center-cut salmon fillet, skinned and cut into 2 portions

2 lemon wedge


1. Combine yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl. Reserve 2 tablespoons of the sauce; cover and refrigerate. Place salmon 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.

2. Meanwhile, preheat grill to medium-high.

3. Oil the grill rack (see Tip). Remove the salmon from the marinade, blotting any excess. Grill the salmon until it is browned and just cooked through, 4 to 5 minutes per side. Top the salmon with the reserved sauce and garnish with lemon wedges.

To skin a salmon fillet: Place a fish fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

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