North African-Style Alaska Salmon

An exotic recipe from alaskaseafood.org.

• Ready In: 27 mins
• Serves: 4

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.