Ingredients
-
1
-
3/4
-
1/2
-
1/4
-
3
-
2
-
1
-
2
-
1
-
1
-
1/2
-
1/4
-
4
-
1 1/2
-
1
Directions
North African-Style Alaska Salmon, An exotic recipe from alaskaseafood org , 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
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Steps
|
1
Done
|
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
Done
|
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
Done
|
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
Done
|
to Serve, Spoon a Dollop of Sauce Over Each Salmon Portion; Sprinkle on Reserved Olives and Slivered Onion. |
