North African Style Alaska Salmon - 9.5g Carbs, 2g Fiber
{Suggestion: Since the olives are salty consider leaving the
"1/2 tsp sea salt" out to lower the sodium. Take Care, Gloria}
From: vitalchoice.com
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.
Prep Time 15 min
Cook Time 10 min
Serves: 4
1 (4 oz can) sliced ripe olives, drained
3/4 cup low-fat plain yogurt
1/2 cup chopped parsley
1/4 cup chopped cilantro
3 Tbsp lemon juice
2 Tbsp organic extra virgin olive oil
1 Tbsp minced garlic
2 tsp organic paprika
1 tsp organic ground cumin
1 tsp organic turmeric
1/2 tsp sea salt
1/4 tsp red pepper flakes OR organic cayenne pepper
4 Alaskan Salmon fillets (6 oz each), thawed
1 1/2 Tbsp organic extra virgin olive oil
1 tsp organic lemon pepper seasoning
2 Tbsp 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.
Serves: 4
Nutrition per Serving:
333 Calories, 18.5g Total Fat, 3g Saturated Fat, 50% Calories from Fat,
108mg Cholesterol, 32g Protein, 9.5g Carbs, 2g Fiber, 810mg Sodium,
156mg Calcium and 1000mg Omega-3 Fatty Acids
