Cashew Salmon with Apricot Couscous

Serves: 4 | Cooking Time: 35 min

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

Method

Step 1

Preheat grill to medium-high.

Step 2

Combine yogurt, scallion greens, lemon juice, cilantro, cumin, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Set aside.

Step 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.

Step 4

Meanwhile, rub salmon with the remaining 1/4 teaspoon each salt and pepper. If grilling, oil the grill rack. Grill the salmon until browned and just cooked through, about 3 minutes per side. Serve with the couscous, topped with the yogurt sauce and cashews.

Ingredients

1/2 cup Kouroushis light strained 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

Recipe source: n/a

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