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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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