Cashew Salmon with Apricot Couscous

Cashew Salmon with Apricot Couscous

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup nonfat plain yogurt

  • 3

    scallions, sliced, greens and whites separated

  • 2

    tablespoons lemon juice

  • 2

    tablespoons chopped fresh cilantro

  • ½

    teaspoon ground cumin

  • ¾

    teaspoon salt, divided

  • ½

    teaspoon freshly ground pepper, divided

  • 1

    tablespoon extra-virgin olive oil

  • ¼

    cup chopped dried apricots

  • 1

    tablespoon minced fresh ginger

  • cups water

  • 1

    cup whole-wheat couscous

  • 1

    pound salmon fillet, preferably wild Pacific, skinned (see Note) and cut into 4 portions

  • 2

    tablespoons chopped toasted cashews (see Note)

Directions

Preheat grill to medium-high or position rack in upper third of oven and preheat broiler. Combine yogurt, scallion greens, lemon juice, cilantro, cumin, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Set aside. Heat oil in a large saucepan over medium heat. Add apricots, ginger, the 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. Meanwhile, rub salmon with the remaining 1/4 teaspoon each salt and pepper. If grilling, oil the grill rack (see Tip). If broiling, coat a broiler pan with cooking spray. 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. Ingredient note: Wild-caught salmon from the Pacific (Alaska and Washington) are more sustainably fished and have a larger, more stable population. To skin a salmon fillet, place the fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either. Kitchen tips: To toast chopped nuts, 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.)


Nutrition

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