Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Grilled Salmon with North African Flavors

¼ cup low-fat or nonfat plain yogurt

¼ cup chopped fresh parsley

¼ cup chopped fresh cilantro

2 T. lemon juice

1 T. extra-virgin olive oil

3 cloves garlic, minced

1½ t. paprika

1 t. ground cumin

¼ t. salt, or to taste

Freshly ground pepper to taste

4 (4 oz.) center-cut salmon fillets (see Tip)

1 lemon, cut into wedges

Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl. Reserve ¼ cup for 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 to 30 minutes, turning the bag over once. Meanwhile, preheat grill to medium-high. Oil the grill rack (see Tip). Remove the salmon from the marinade, blotting any excess. Grill the salmon until browned and opaque in the center, 4 to 6 minutes per side. To serve, top each piece with a dollop of the reserved sauce and garnish with lemon wedges. Makes 4 servings.