It's grilling season...and I have a new Salmon recipe to share with you

Char-Broil, one of the oldest grill brands in North America, has collaborated with Pennsylvania publisher Fox Chapel Publishing on a new cookbook and how-to guide for those who loves preparing meals in the great outdoors.


Driven by tradition and six generations of family ownership, the Char-Broil team has packed Great Book of Grilling: 300 Tasty Recipes for Every Meal with hundreds of easy-to-follow grill recipes that will have family and friends licking their fingers. The book will be released in May 2018 under Fox Chapel Publishing's imprint Creative Homeowner.

I asked for a recipe to share with my readers, and was sent this one for North African-Style Grilled Salmon! Let me know if you try it. It looks great.



North African-Style Grilled Salmon

4 SERVINGS • PREP: 30 MIN. • GRILL: 10 MIN.

4 salmon steaks or fillets (4 to 6 ounces each), fresh, thawed, or frozen
1 4-ounce jar green olives, drained and sliced

3/4 cup low-fat plain yogurt
1/2 cup chopped parsley
1/4 cup chopped cilantro
3 tablespoons 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
1 1/2 tablespoons olive or canola oil 1 teaspoon lemon-pepper seasoning
2 tablespoons slivered red onion

Reserve 2 tablespoons of the 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, and pat dry with a paper towel. Preheat grill to medium-high.

Coat a heavy skillet with oil, and place on grill to preheat. Brush both sides of salmon with oil. Place salmon in heated skillet, and cook, uncovered, about 3 to 4 minutes, until browned. 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; 3 to 4 minutes for fresh or thawed fish. To serve, spoon sauce over each salmon portion, and sprinkle with reserved olives and slivered onion.