Cashew Salmon With Apricot Couscous |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Yogurt sauce flavored with lemon, cumin and cilantro tops this Indian-inspired grilled salmon and apricot couscous. Ingredients:
1/2 cup nonfat plain yogurt |
3 scallions, sliced, greens and whites separated |
2 tablespoons lemon juice |
2 tablespoons chopped fresh cilantro |
1/2 teaspoon ground cumin |
3/4 teaspoon salt, divided |
1/2 teaspoon fresh ground pepper, divided |
1 tablespoon extra virgin olive oil |
1/2 cup chopped dried apricot |
1 tablespoon minced fresh ginger |
1 1/4 cups water |
1 cup whole wheat couscous |
1 lb salmon fillet, preferably wild pacific, skinned and cut into 4 portions |
1/4 cup chopped toasted cashews |
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.
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