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.
