Yogurt sauce flavored with lemon, cumin and cilantro tops this Indian-inspired grilled salmon. Source: EatingWell Magazine, March/April 2009

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat grill to medium-high or position rack in upper third of oven and preheat broiler.

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

  • 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.

  • 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.

Tips

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 Facts

491 calories; 15 g total fat; 2.1 g saturated fat; 73 mg cholesterol; 534 mg sodium. 686 mg potassium; 57.3 g carbohydrates; 8.4 g fiber; 9 g sugar; 36 g protein; 753 IU vitamin a iu; 6 mg vitamin c; 29 mcg folate; 91 mg calcium; 1 mg iron; 56 mg magnesium;

Reviews (27)

Read More Reviews
27 Ratings
  • 5 star values: 25
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/09/2017
I made this receipe exactly as written Absolutely Delicious!!!!!! Will be using often Read More
Rating: 5 stars
05/15/2014
Yummy! Supper yummy! I used greek yogurt and it turned out great. I was skeptical with the apricot couscous but it was super delish! Read More
Rating: 4 stars
03/11/2013
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!;) Read More
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Rating: 5 stars
10/31/2011
The first time I made this four pairs of eyebrows went up four pairs of eyes got big and when we finished chewing the first bite all four of us cried out at once "Oh my gosh this is fantastic!" We've made it several more times and always had the same ecstatic reaction. My son 9 and daughter 11 love it as much as my husband and I do. I've made it with regular couscous no scallions and powdered ginger and it is still a WINNER. One tip: the sauce runs out before our enjoyment does so we make a little extra. Becky Plymouth NH Read More
Rating: 5 stars
10/31/2011
This was so good. The flavors of the salmon cashews cilantro and apricot went together so well. This is becoming one of our family standards. Susan Breshears Kansas City MO Read More
Rating: 5 stars
10/31/2011
This was absolutely wonderful for Mother's Day brunch. I poached the salmon fillets using one of the other recipes at Eatingwell.com since I didn't have thick steaks. As recommended by another reader I used brown rice instead of couscous and just threw in the apricots etc. after the rice had come to a boil and was simmering. The sauce was outstanding!...I'm thinking I could make extra sauce and freeze it as I have extra fresh ingredients on hand now. Jan Toronto ON Read More
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Rating: 5 stars
10/31/2011
Very good meal. Pammyk Grand Very good meal. Pammyk Grand Rapids MI Read More
Rating: 5 stars
10/31/2011
Fabulous recipe. So delicious! Wendy Milton VT Read More
Rating: 5 stars
10/31/2011
I made this exactly as the recipe stated except used brown rice instead of couscous as I couldn't find the whole wheat variety in my store. It came out absolutely delicious very simple and I'll definitely make again. Delicious! San Diego CA Read More
Rating: 5 stars
10/31/2011
This was really great--entertainment worthy! And I actually omitted the cilantro and cut back on ginger. Still delicious simple and elegant. Kristen Washington DC Read More
Rating: 5 stars
10/31/2011
This is my new favorite way to prepare salmon haviballerina Fort Worth TX Read More
Rating: 5 stars
10/31/2011
I made this last night and it was fantastic. I halved the recipe as it was just me and my husband and I used boneless/skinless chicken instead of fish. I recommend it over and over and next time I will make it with salmon. I was amazed at the tangy flavor of the yogurt/cumin sauce. Amanda Franklin NC Read More
Rating: 5 stars
10/31/2011
Made this last weekend and i just cant say whether the yogurt sauce the couscous or the fat salmon fillet made this dish such a wonderful GOURMET experience i really felt like i was eating something fancy in a gourmet restaurant i am soooooo pleased with myself this dish was AMAZING!!! LOVEDDDDDD IT wanna make it for my mom and my fiance. Sherihan Egypt Al Read More
Rating: 5 stars
10/31/2011
I have made a lot of very tasty Eatingwell recipes in the past couple of years and this one if BY FAR my favorite! Great combination of flavors; the couscous complemented the salmon wonderfully and the yogurt sauce made this dish seem like a rich treat. Fantastic recipe- this will definitely become a staple in our house! Kim New York NY Read More
Rating: 5 stars
10/30/2011
This recipe produces an amazing company-worthy or special occasion dinner with a weeknight effort. AND it's healthy without tasting like "diet food." Definitely an addition to my arsenal. I made it pretty much as printed though I used twice the green onions and I stirred the rest of the bunch of cilantro I'd bought into the finished couscous so I wouldn't have to worry about how to use it up. I forgot to add the cashews and didn't miss them though I'm anxious to try the leftovers tomorrow and see what they bring to the party. I served this with some simply sauteed leeks and a bright crisp chardonnay. Yum! Read More
Rating: 5 stars
10/30/2011
I too thoroughly enjoyed this salmon and would recommend it to anyone. In fact that's exactly what I did in my food blog "Eating the Rainbow" http://superfoodsyear.blogspot.com/2010/04/new-favourite-pairs-with-old-favourite.html. The one thing I might change is adding the lemon juice into the already tart yogurt. I might try it without next time. Otherwise absolutely great especially when paired with my own pesto garlic zucchini. Read More
Rating: 5 stars
10/30/2011
owesome! Read More
Rating: 5 stars
10/30/2011
This is an excellent gourmet meal!! I had no cashews so I toasted some silvered almonds. My husband & I enjoyed this with a great sauvignon blanc. Will definitely make this again does not take alot of time and rivals a good & pricey restaurant meal. Read More
Rating: 5 stars
10/29/2011
Very good! My boyfriend and I both loved it. I made it with rice-a-roni wild rice mix and added 1/4 of the seasoning mix to the yogurt sauce and the rest in the rice. I also used 3/4cups of yogurt instead of 1/2 and used less lemon as it is overpowering although the apricot adds some sweetness to the finished dish. Used almonds instead of cashews. I also used parsley instead of cilantro because I dont like cilantro. The best thing about this dish is it is very versatile and I plan to use capers instead of lemon next time and see how it tuns out. Made fresh spinich with sea salt as a side and paired it with a sauvinon blanc. Hope it turns out great for you! Read More
Rating: 5 stars
10/29/2011
Some friends come for dinner on the weekend so I looked for some nice recipe I could prepare. I found this salmon recipe and it sounded interesting so I've prepared it yesterday - to test - and it's just delicious. I'm sure my friends will love it too. Read More
Rating: 5 stars
10/29/2011
Family hit! Though the sauce for the salmon was not my favorite combination of flavors the rest of my family loved it and the cous cous was delicious! Read More
Rating: 5 stars
10/29/2011
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 Read More
Rating: 4 stars
10/29/2011
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 Read More
Rating: 5 stars
10/29/2011
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 Read More
Rating: 5 stars
10/29/2011
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 Read More
Rating: 5 stars
10/29/2011
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. Read More
Rating: 5 stars
10/29/2011
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... Read More