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Cashew Salmon with Apricot Couscous

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READ REVIEWS ()

Burris, Ken

35 mins total
35 mins prep

487 calories/serving

Recipe Filed Under
Fruit, Nut, Salmon, Indian, Easy, Low Cholesterol, Low Fat, High Fiber, Healthy, Main Dish, Dinner, Father's Day, Fall, Spring, Summer, Winter, Bridal Shower, Mother's Day, Baby Shower, Entertaining

Provided By: EatingWell

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Yogurt sauce flavored with lemon, cumin and cilantro tops this Indian-inspired grilled salmon.

Ingredients

Serves:

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 (see Note) and cut into 4 portions

2 tablespoons chopped toasted cashews (see Note)

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. 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 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.)