Cashew Salmon with Apricot Couscous

Created by EatingWell Read more EatingWell and featuring fish

Yogurt sauce flavored with lemon, cumin, and cilantro tops this Indian-inspired grilled salmon and apricot couscous. Try this quick, easy recipe for entertaining. Serve with steamed snap peas.

Makes 4 servings.
Active time: 35 minutes
Total time: 35 minutes

Ingredients

• 1/2 cup organic nonfat plain yogurt
• 3 organic scallions, sliced, greens and whites separated
• 2 tablespoons organic lemon juice
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon ground cumin
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1 tablespoon extra virgin olive oil
• 1/2 cup chopped organic dried apricots
• 1 tablespoon minced fresh organic ginger
• 1 1/4 cups water
• 1 cup whole-wheat couscous
• 1 pound salmon fillet, preferably wild Pacific, skinned and cut into 4 portions
• 1/4 cup chopped toasted cashews, (see Tip)

Directions

1. Preheat grill to medium-high or position rack in upper third of oven and preheat broiler.
2. Combine yogurt, scallion greens, lemon juice, cilantro, cumin, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
3. Heat oil in a large saucepan over medium heat. Add apricots, ginger, scallion whites and 1/4 teaspoon salt. Cook, stirring, until softened, about 2 minutes. Add water and bring to a boil over high heat. Stir in couscous. Remove from heat, cover and let stand until the liquid is absorbed, about 5 minutes. Fluff with a fork.
4. Meanwhile, rub salmon with the remaining 1/4 teaspoon each salt and pepper. If broiling, coat a broiler pan with cooking spray. If grilling, oil the grill rack (see Tip). Grill or broil the salmon until browned and just cooked through, about 3 minutes per side. Serve with the couscous, topped with the yogurt sauce and cashews.

Nutrition Facts

Servings: 4, Amount Per Serving: 571 Calories; 21 g Fat; 4 g Sat; 9 g Mono; 68 mg Cholesterol; 65 g Carbohydrates; 34 g Protein; 10 g Fiber; 526 mg Sodium; 776 mg Potassium

Tips:

To toast chopped cashews, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)