North African Style Alaska Salmon Recipes

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GRILLED SALMON WITH NORTH AFRICAN FLAVORS



Grilled Salmon With North African Flavors image

Recipe found on www.eatingwell.com. This is a version of the classic North African herb paste known as chermoula serves as both a marinade and a sauce for this richly flavored salmon. If it is too cool to grill outdoors, you can roast the salmon at 450 degrees F for 12 to 15 minutes.

Provided by januarybride

Categories     African

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup nonfat plain yogurt
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
3 garlic cloves, minced
1 1/2 teaspoons paprika
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground pepper
1 lb center-cut salmon fillet, cut into 4 portions
1 lemon, cut into wedges

Steps:

  • Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl. Reserve 1/4 cup for sauce; cover and refrigerate for use atop fish after cooked.
  • Place salmon fillets in a large sealable plastic bag. Pour in the remaining herb mixture, seal the bag and turn to coat. Refrigerate for 20 to 30 minutes, turning the bag over once.
  • Meanwhile, preheat grill to medium-high. Oil the grill rack by placing oil a folded paper towel, hold it with tongs and rub it over the rack.
  • Remove the salmon from the marinade, blotting any excess. Grill the salmon until browned and opaque in the center, 4 to 6 minutes per side.
  • To serve, top each piece with a dollop of the reserved sauce and garnish with lemon wedges.

NORTH AFRICAN-STYLE ALASKA SALMON



North African-Style Alaska Salmon image

Make and share this North African-Style Alaska Salmon recipe from Food.com.

Provided by gailanng

Categories     African

Time 27m

Yield 4 serving(s)

Number Of Ingredients 16

1 (4 ounce) can sliced ripe olives, drained
3/4 cup plain yogurt
1/2 cup parsley, chopped
1/4 cup cilantro, chopped
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon minced garlic
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
4 alaska salmon steaks (fresh, thawed, or frozen 4 - 6-ounce each)
1 1/2 tablespoons olives, canola, peanut or 1 1/2 tablespoons grapeseed oil
1 teaspoon lemon pepper seasoning
2 tablespoons slivered red onions

Steps:

  • Reserve 2 tablespoons olives. Blend remaining olives, yogurt, parsley, cilantro, lemon juice, olive oil, garlic, paprika, cumin, turmeric, salt and pepper flakes; set aside.
  • Rinse any ice glaze from frozen 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 6 to 8 minutes for frozen salmon or 3 to 4 minute for fresh/thawed fish. 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.

Nutrition Facts : Calories 349.5, Fat 25.4, SaturatedFat 5.5, Cholesterol 61, Sodium 607.1, Carbohydrate 7.8, Fiber 2, Sugar 2.9, Protein 23.1

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