NORTH AFRICAN-STYLE ALASKA SALMON

North African-Style Alaska Salmon image

Provided by gailanng

Categories African

Time 27m

Yield 4 serving(s)

Number Of Ingredients 16

1 (4 ounce) can sliced ripe olives, drained
3/4 cup plain yogurt
1/2 cup parsley, chopped
1/4 cup cilantro, chopped
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon minced garlic
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
4 alaska salmon steaks (fresh, thawed, or frozen 4 - 6-ounce each)
1 1/2 tablespoons olives, canola, peanut or 1 1/2 tablespoons grapeseed oil
1 teaspoon lemon pepper seasoning
2 tablespoons slivered red onions

Steps:

Reserve 2 tablespoons olives. Blend remaining olives, yogurt, parsley, cilantro, lemon juice, olive oil, garlic, paprika, cumin, turmeric, salt and pepper flakes; set aside.
Rinse any ice glaze from frozen salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
Turn salmon over and sprinkle with lemon pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minute for fresh/thawed fish. Cook just until fish is opaque throughout.
To serve, spoon a dollop of sauce over each salmon portion; sprinkle on reserved olives and slivered onion.

Nutrition Facts : Calories 349.5, Fat 25.4, SaturatedFat 5.5, Cholesterol 61, Sodium 607.1, Carbohydrate 7.8, Fiber 2, Sugar 2.9, Protein 23.1