There's nothing quite like the deep, rich, sunny flavors of cuisine from the Maghreb (Moroco, Tunisia, Libya, Algeria).
It combines the best of Mediterranean, Middle Eastern, and Africa... and this recipe places wild Alaskan salmon in this deliciously exotic culinary setting.
North African Style Alaska Salmon
Prep Time 15 minutes; Cook Time 10 minutes
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
1 Tablespoon minced garlic
2 Tablespoons slivered red onion
Reserve 2 tablespoons of 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 3 to 4 minutes. 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 1000mg omega-3 fatty acids.