North African-Style Alaska Salmon |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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An exotic recipe from . Ingredients:
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 |
Directions:
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.
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