North African-Style Alaska Salmon

Coming straight from Casablanca to your kitchen, this recipe would no doubt make even Bogart’s jaded bar-owner Rick sit up and take notice.

Prep time 15 minutes

Serves 4

1 can (4 oz.) sliced ripe olives, drained

3/4 cup low-fat plain yogurt

1/2 cup chopped parsley

1/4 cup chopped cilantro

3 Tablespoons lemon juice

2 Tablespoons organic extra virgin olive or macadamia nut oil

1 Tablespoon minced garlic

2 teaspoons paprika

1 teaspoon ground cumin

1 teaspoon organic turmeric

1/2 teaspoon sea salt

1/4 teaspoon red pepper flakes

4 Alaska Salmon fillets (6 oz. each), thawed

1 1/2 Tablespoons extra virgin olive or macadamia nut oil

1 teaspoon lemon pepper seasoning

2 Tablespoons slivered red onion

• 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 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.

Nutrients per serving: 333 calories, 18.5g total fat, 3g saturated fat, 50% calories from fat, 108mg cholesterol, 32g protein, 9.5g carbohydrate, 2g fiber, 810mg sodium, 156mg calcium and 1g omega-3 fatty acids.