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North African-Style Alaska Salmon
Courtesy of Alaska Seafood Marketing Institute
Servings: 4
Prep Time: 15 Min.
Cook Time: 10 Min.
What you need:
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1 can (4-oz.) sliced ripe olives, drained
3/4 c. lowfat plain yogurt
1/2 c. chopped parsley
1/4 c. chopped cilantro
3 Tbsp. fresh lemon juice
2 Tbsp. olive oil
1 Tbsp. minced garlic
2 tsp. paprika
1 tsp. ground cumin
1 tsp. turmeric
1/2 tsp. salt
1/4 tsp. red pepper flakes
4 Alaska Salmon steaks or fillets (4 to 6-oz. ea.), fresh, thawed or frozen
1-1/2 Tbsp. olive, canola, peanut or grapeseed oil
1 tsp. lemon pepper seasoning
2 Tbsp. slivered red onion
What to do:
1. Reserve 2 Tbsp. 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 Alaska 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 min., 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 min. for frozen salmon or 3 to 4 min. 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.
Nutritional information:
Calories: 333;   Total Fat: 18g;   Saturated Fat: 3g;   Cholesterol: 108mg;   Total Carbs: 9g;   Fiber: 2g;   Protein: 32g;   Sodium: 810mg;  
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