Moroccan Marinated Salmon
1/2 cup plain yogurt
Juice of 1 lemon
1 tablespoon olive oil, plus more for cooking
2-3 cloves garlic, smashed
1 ½ teaspoons ground coriander
1 ½ teaspoons ground cumin
Kosher salt and freshly ground black pepper
4- 6 ounce salmon fillets, center cut, boneless and skinless

Stir together the yogurt, lemon juice, olive oil, garlic, coriander, cumin, ¼ 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 30 minutes, turning the bag once. Preheat grill or sauté pan to medium high. Remove the salmon from the marinade and blot off excess with paper towels.

Lightly oil grill or pan and add the salmon; cook, turning once until browned on the outside and opaque in the center about 4-6 minutes per side depending on the thickness. Serve with the reserved yogurt sauce and Tabouli Salad.

Tabouli Salad
1 cup bulgur
2 cups chicken or vegetable broth
1/2 medium red onion, minced
3 scallions, finely chopped
2 cloves garlic, minced
1 English cucumber, unpeeled and finely chopped
1 medium tomato, seeded and finely chopped
3 cups fresh parsley, minced
1 cup fresh mint, finely chopped
1/4 cup fresh lemon juice
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste

Place bulgur wheat in a large bowl. Bring broth to a boil and pour over bulgur, stir once and let sit for 30 minutes making sure all the liquid is absorbed. Add remaining ingredients and stir to mix well. Season to taste and serve with Moroccan Marinated Salmon. Serves 4.