Prep 15 mins
Cook 12 mins
An exotic recipe from alaskaseafood.org.
- 113.39 g can sliced ripe olives, drained
- 177.44 ml plain yogurt
- 118.29 ml parsley, chopped
- 59.14 ml cilantro, chopped
- 44.37 ml fresh lemon juice
- 29.58 ml olive oil
- 14.79 ml minced garlic
- 9.85 ml paprika
- 4.92 ml ground cumin
- 4.92 ml turmeric
- 2.46 ml salt
- 1.23 ml red pepper flakes
- 4 alaska salmon steaks (fresh, thawed, or frozen 4 - 6-ounce each)
- 22.18 ml olives, canola, peanut or 22.18 ml grapeseed oil
- 4.92 ml lemon pepper seasoning
- 29.58 ml slivered red onions
- 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.
This was good and very easy to make, but part way through eating, we both decided it was too much acid (yoghurt, lemon juice, olives) that needed a couple of teaspoons of honey in there to balance things out. We then decided the sauce would be perfect with lamb chops. Thanks for posting