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North African Style Alaskan Salmon

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.
Yield: Serves 4
Total Time: 25 min
Prep: 15 min
Cook: 10 min
Additional:
Ingredients
1 can sliced ripe olives (4 ounces), 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 teaspoons organic paprika
1 teaspoon organic ground cumin
1 teaspoon organic turmeric
1/2 teaspoon sea salt
1/4 teaspoon red pepper flakes or organic cayenne pepper
2 tablespoons slivered red onion
Preparation
1.  Reserve 2 tablespoons of olives.
2.  Blend remaining olives, yogurt, parsley, cilantro, lemon juice, olive oil, garlic, paprika, cumin, turmeric, salt and pepper flakes; set aside.
3.  Rinse salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat.
4.  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.
5.  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.
6.  To serve, spoon a dollop of sauce over each salmon portion; sprinkle on reserved olives and slivered onion.
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