Cashew Salmon with Apricot Couscous

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

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
  • 1¼ 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)

Preparation

  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, ¼ teaspoon salt and ¼ 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 ¼ 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 ¼ 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.

Source : allrecipes.Com

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