Ingredients
- 1 can 1 can (4 oz.) sliced ripe olives, drained
- 3/4 cup 3/4 cup low-fat plain yogurt
- 1/2 cup 1/2 cup chopped parsley
- 1/4 cup 1/4 cup chopped cilantro
- 3 Tablespoons 3 Tablespoons lemon juice
- 2 Tablespoons 2 Tablespoons olive oil
- 1 Tablespoon 1 Tablespoon minced garlic
- 2 teaspoons 2 teaspoons paprika
- 1 teaspoon 1 teaspoon ground cumin
- 1 teaspoon 1 teaspoon turmeric
- 1/2 teaspoon 1/2 teaspoon salt
- 1/4 teaspoon 1/4 teaspoon red pepper flakes
- 4 4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
- 1-1/2 Tablespoons 1-1/2 Tablespoons olive, canola, peanut or grapeseed oil
- 1 teaspoon 1 teaspoon lemon pepper seasoning
- 2 Tablespoons 2 Tablespoons slivered red onion
Servings:
Units:
Instructions
- 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 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 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 minutes 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.
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