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!
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 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.
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-....
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.
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!