"Grilled salmon topped with this classic North African sauce creates a richly flavored elegant dish."
4 4–6 ounce salmon steaks or fillets, fresh, thawed or frozen
1 4-ounce jar green olives, drained and sliced
¾ cup low-fat plain yogurt
½ cup parsley, chopped
¼ cup cilantro, chopped
3 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon garlic, minced
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon turmeric
½ teaspoon salt
¼ teaspoon red pepper flakes
1½ tablespoons olive or canola oil
1 teaspoon lemon-pepper seasoning
2 tablespoons slivered red onion
Reserve 2 tablespoons of the olives. Blend the remaining olives, yogurt, parsley, cilantro, lemon juice, olive oil, garlic, paprika, cumin, turmeric, salt and pepper flakes. Set aside.
Rinse any ice glaze from the frozen salmon under cold water, and pat dry with a paper towel.
Preheat grill to medium-high.
Coat a heavy skillet with oil, and place on the grill to preheat. Brush both sides of the salmon with oil. Place it in the heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Turn the salmon over and sprinkle with lemon pepper. Cover the pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh or thawed fish.
Serve by spooning sauce over each salmon portion and sprinkling with reserved olives and slivered onion.