North African-Style Alaska Salmon

• 1 (4 ounce) can sliced ripe olives, drained
• 34 cup plain yogurt
• 12 cup parsley, chopped
• 14 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
• 12 teaspoon salt
• 14 teaspoon red pepper flakes
• 4 alaska salmon steaks (fresh, thawed, or frozen 4 - 6-ounce each)
• 1 12 tablespoons olives, canola, peanut or 1 12 tablespoons grapeseed oil
• 1 teaspoon lemon pepper seasoning
• 2 tablespoons slivered red onions

1. Reserve 2 tablespoons olives.
2. Blend remaining olives, yogurt, parsley, cilantro, lemon juice, olive oil, garlic, paprika, cumin, turmeric, salt and pepper flakes; set aside.
3. Rinse any ice glaze from frozen salmon under cold water; pat dry with paper towel.
4. Heat a heavy nonstick skillet over medium-high heat.
5. Brush both sides of salmon with oil.
6. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned.
7. Shake pan occasionally to keep fish from sticking.
8. Turn salmon over and sprinkle with lemon pepper.
9. Cover pan tightly and reduce heat to medium.
10. Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minute for fresh/thawed fish.
11. Cook just until fish is opaque throughout.
12. To serve, spoon a dollop of sauce over each salmon portion; sprinkle on reserved olives and slivered onion.

olives, plain yogurt, parsley, cilantro, lemon juice, olive oil, garlic, paprika, ground cumin, turmeric, salt, red pepper, salmon, olives, lemon pepper, slivered red onions

Taken from www.food.com/recipe/north-african-style-alaska-salmon-493379 (may not work)