Cashew Salmon With Apricot Couscous
By sunitagt
Calories 487
Fat 15 g
Saturated fat 2 g
Cholesterol 73 mg
Carbohydrates 57 g
Dietary fiber 9 g
Protein 35 g
Sodium 527 mg
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 freshly ground pepper, divided
- 1 tablespoon extra-virgin olive oil
- 1/4 cup chopped dried apricots
- 1 tablespoon minced fresh ginger
- 1 1/4 cups water
- 1 cup whole-wheat couscous
- 1 pound salmon fillet, preferably wild Pacific, skinned and cut into 4 portions
- 2 tablespoons chopped toasted cashews
Details
Servings 4
Adapted from webmd.com
Preparation
Step 1
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. 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.
You'll also love
- Charred Asparagus with Shaved... 0/5 (0 Votes)
- Green Apple Salad Dressing 4/5 (2 Votes)
- Lamb Chops w/ Strawberry-balsamic... 0/5 (0 Votes)
- Sinigang Salmon Belly/Bangus... 0/5 (0 Votes)
- Crab Avacado Salad from Tommy... 0/5 (0 Votes)
- Velveeta Tuna and Noodles 0/5 (0 Votes)
- Baked Ziti with Turkey Sausage 0/5 (0 Votes)
- J. Alexander's Orzo & Wild Rice... 0/5 (0 Votes)
Review this recipe