North African-Style Grilled Salmon

Ingredients

• 4 salmon steaks or fillets (4 to 6 ounces each), fresh, thawed, or frozen
• 1 4-ounce jar green olives, drained and sliced
• 3/4 cup low-fat plain yogurt
• 1/2 cup chopped parsley
• 1/4 cup chopped cilantro
• 3 tablespoons 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
• 1 1/2 tablespoons olive or canola oil 1 teaspoon lemon-pepper seasoning
• 2 tablespoons slivered red onion

Makes 4 Servings

Directions

Reserve 2 tablespoons of the 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, and pat dry with a paper towel. Preheat grill to medium-high.

Coat a heavy skillet with oil, and place on grill to preheat. Brush both sides of salmon with oil. Place salmon in heated skillet, and cook, uncovered, about 3 to 4 minutes, until browned. 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; 3 to 4 minutes for fresh or thawed fish. To serve, spoon sauce over each salmon portion, and sprinkle with reserved olives and slivered onion.

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Publication of this recipe is thanks to Fox Chapel Publishing.