The spices in this recipe are a who's who of antioxidant powerhouses, from cilantro and parsley—both of which beat any fruit or vegetable, hands down, in that department—to the four colorful, piquant curry spices, each a free radical fighter par excellence, and packed with proven health-enhancing powers.
Grilled Alaska Salmon Sahara Style
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 oil
1 tablespoon minced garlic
2 teaspoons organic paprika
1 teaspoon organic ground cumin
1 teaspoon organic turmeric
1/2 teaspoon kosher sea salt
1/4 teaspoon organic cayenne pepper
4 wild Alaska Salmon fillets (6 oz each), thawed
1‒1/2 Tablespoons organic extra virgin olive or macadamia nut oil
1 teaspoon organic 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.
- Heat a grill medium-high. Brush both sides of salmon with oil. Place salmon on oiled grate and cook, uncovered, about 3‒4 minutes. Slide spatula under fish occasionally to keep from sticking.
- Turn salmon over and sprinkle with lemon pepper. Cook an additional 3 to 4 minutes, just until fish is nearly opaque in center. Remove from grill and let it sit, covered, for 2‒3 minutes to continue cooking internally.
- To serve, spoon a dollop of sauce over each salmon portion; sprinkle on reserved olives and slivered onion.
Nutrients per serving (assumes Sockeye Salmon; King and Silver are fattier are more caloric): 333 calories, 18.5 g total fat, 3 g saturated fat, 50% calories from fat, 108 mg cholesterol, 32 g protein, 9.5 g carbohydrate, 2 g fiber, 810 mg sodium, 156 mg calcium, and 1 g omega-3 fatty acids.