North African-style Alaska Salmon

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 reserve 2 tablespoons olives. blend remaining olives, yogurt, parsley, cilantro, lemon juice, olive oil, garlic, paprika, cumin, turmeric, salt and pepper flakes; set aside.
• 2 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.
• 3 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.
• 4 to serve, spoon a dollop of sauce over each salmon portion; sprinkle on reserved olives and slivered onion.