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Cashew Salmon with Apricot Couscous

March/April 2009

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



READER'S COMMENT:
"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...
Cashew Salmon with Apricot Couscous Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 1/2 cup nonfat plain yogurt
  • 3 scallions, sliced, greens and whites separated
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup chopped dried apricots
  • 1 tablespoon minced fresh ginger
  • 1 1/4 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)

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.

Tips & Notes

  • 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.)

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.

Nutrition Bonus: Vitamin A (19% daily value), Potassium (18% dv), source of omega-3s.

Carbohydrate Servings: 3

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


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Recipe Categories

Servings
4
Main Ingredient
Fish
Preparation/ Technique
Broil
Grill/BBQ
Saute
Meal/Course
Dinner

Ethnic/Regional
Indian
Ease of Preparation
Easy
Total Time
45 minutes or less
Publication
March/April 2009
20 minute dinner recipes
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