What's This?
Serving size 4
Prep Time
Total Time


½ cup plain non-fat yogurt3 scallion, sliced, greens and whites separated2 Tbsp lemon juice2 Tbsp chopped fresh cilantro½ tsp ground cumin¾ tsp salt, divided½ tsp freshly ground pepper, divided1 Tbsp extra virgin olive oil¼ cup chopped dried apricots1 Tbsp minced fresh ginger1 ¼ cup water1 cup whole-wheat couscous1 lb salmon filet, preferably wild Pacific, skinned (see Note) and cut into 4 portions2 Tbsp chopped toasted cashews (see Note)


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. Set aside.

3. 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.

4. 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 filet, place the filet 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 filet 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 Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 487 23%
  • Calories from fat 135 24%
  • Total Fat 15gm 22%
  • Sodium 527mg 36%
  • Total Carbohydrates 57gm
  • Fiber 9gm
  • Protein 35gm
  • Cholesterol 73mg 19%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Healthy, High Fiber, Low Cholesterol, Low Fat, Nut, Salmon, Indian, Easy, Father's Day, Bridal Shower, Mother's Day, Baby Shower

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