Cashew Salmon with Apricot Couscous (Printer-Friendly Version) | Eating Well
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Cashew Salmon with Apricot Couscous

http://www.eatingwell.com/recipes/cashew_salmon_with_apricot_couscous.html

From EatingWell:  March/April 2009

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

4 servings | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

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, 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.

Nutrition

Per serving : 487 Calories; 15 g Fat; 2 g Sat; 6 g Mono; 73 mg Cholesterol; 65 g Carbohydrates; 35 g Protein; 9 g Fiber; 527 mg Sodium; 621 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 starch, 1/2 fruit, 3 lean meat, 1 fat

Tips & Notes