Supper yummy! I used greek yogurt and it turned out great. I was skeptical with the apricot couscous but it was super delish!
Cashew Salmon with Apricot Couscous
From EatingWell: March/April 2009
Yogurt sauce flavored with lemon, cumin and cilantro tops this Indian-inspired grilled salmon.
26 Reviews for Cashew Salmon with Apricot Couscous
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! ;)
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.
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.
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!
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