Cashew Salmon with Apricot Couscous

Cashew Salmon with Apricot Couscous

27 Reviews
From: EatingWell Magazine, March/April 2009

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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)


  • Active

  • Ready In

  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.
  • 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.)
  • Fish on foil: Fish that flakes easily requires a delicate touch to flip on the grill. If you want to skip turning it over when grilling, measure a piece of foil large enough to hold the fish and coat it with cooking spray. Grill the fish on the foil (without turning) until it flakes easily and reaches an internal temperature of 145°F.

Nutrition information

  • Per serving: 491 calories; 15 g fat(2 g sat); 8 g fiber; 57 g carbohydrates; 36 g protein; 29 mcg folate; 73 mg cholesterol; 9 g sugars; 0 g added sugars; 753 IU vitamin A; 6 mg vitamin C; 91 mg calcium; 1 mg iron; 534 mg sodium; 686 mg potassium
  • Carbohydrate Servings: 4
  • Exchanges: 3 starch, ½ fruit, 3 lean meat, 1 fat

Reviews 27

October 08, 2017
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By: jazzqueen50
I made this receipe exactly as written,Absolutely Delicious!!!!!! Will be using often
May 14, 2014
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By: EatingWell User
Yummy! Supper yummy! I used greek yogurt and it turned out great. I was skeptical with the apricot couscous but it was super delish!
March 11, 2013
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By: sunshine spirit
Quite yummy This recipe was very good, and I'll most likely make it again, but I guess after reading all the positive reviews, I was expecting more of a 'wow' factor. The only changes I made were substituting a bit of chives for the scallions, and using Greek yogurt instead of regular. I also baked my salmon in the oven at 375 for 20 minutes or so (instead of grilling or broiling it), laid over chopped zucchini and yellow squash with some rosemary, thyme and oregano. Yogurt sauce was quite tangy, I actually added a pinch of sugar and it seemed to take a bit of the tang away and was still very good. Oh, and I did top with some chopped cashews, I just took the photo before I added it, oops! ;)
July 21, 2011
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By: lil_spongebobfan
SOOOOOO GEWD! Fantast!c. The creamy drssing was so incredible, it had perfect contrast with the Salmon. I aswell used greek yogurt and Quinoa instead, ( Cause I prefer it) I made this for myself tonight, but will DEFINETLY make it again for my family. Pros: Everything Cons: Ya right...
May 15, 2011
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By: Sharon Axline
Fantastic Everything about this recipe is great. The flavors meld perfectly. I did reduce the amount of lemon juice by half and I used non-fat greek yogurt. This was a very quick but elegant dish and I will make it again and again and again. I rounded out the meal with some braised dandelion greens and spinach.
March 23, 2011
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By: sstuart
Delicious and inventive I was looking for quick and interesting ways to make salmon and this recipe nailed it! I loved the apricots in the couscous (used regular, not wholewheat). The yogurt sauce was delicious -- the cumin was a really nice change of flavor. My only "con" is that there was a fair amount of chopping/prep work involved, but not enough to deter me from making this again and recommending it to others. YUM! Pros: Interesting flavors and quite healthy Cons: Lots of chopping
January 12, 2011
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By: sarahsingsandcooks
Best salmon recipe I've encountered! I have nothing bad to say about this recipe. I make it frequently, sometimes for guests, and even my salmon-hating husband likes it. For those complaining about the tartness of the yogurt, try using non-fat plain greek yogurt with the amount of lemon juice stated in the recipe. Yum!! Pros: Delicious Cons: None
January 09, 2011
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By: Mswck
Delicious but easy on the lemon in the sauce Great weeknight dinner option. Absolutely loved the cous cous with the salmon and the sauce. My salmon steaks were thinner, so they overcooked a little under the broiler. Also, the sauce was way to tangy with the yogurt. Next time I would go with < than half what the recipe calls for...otherwise fantastic dinner option. Delicious!! Oh, and you could even substitute the fresh cilantro with the prepared cilantro paste in the grocers produce department, might add more cilantro flavor. Pros: Great idea for a tangy creamy sauce, perfect with the cous cous Cons: Way to much lemon juice in the sauce
January 04, 2011
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By: Rachael Hammer
Easy, elegant and delicious dish We have a TON of frozen salmon, so I'm always on the hunt for recipes. This one did not disappoint! My 9 year old step-daughter, while a very adventurous eater, was a bit nervous to try the apricot cous cous. But she loved it! All the ingredients come together very easily, look beautiful and taste delicious. I used fat free yogurt and the sauce was still packed w/flavor. I probably used twice as many cashews, which seemed to be the perfect amount. Will definitely make this again :) Pros: Quick, nutritious, makes great left overs
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