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.
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