Rating: 4.93 stars
27 Ratings
  • 5 star values: 25
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2009

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 36g; carbohydrates 57.3g; dietary fiber 8.4g; sugars 8.7g; fat 15g; saturated fat 2.1g; cholesterol 73.2mg; vitamin a iu 753IU; vitamin c 5.7mg; folate 29.4mcg; calcium 91.2mg; iron 1.5mg; magnesium 55.7mg; potassium 686.4mg; sodium 534.4mg; thiamin 0.3mg.
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Reviews (10)

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
10/30/2011
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
10/29/2011
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: 5 stars
10/30/2011
owesome! Read More
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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
10/31/2011
This is my new favorite way to prepare salmon haviballerina Fort Worth TX 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
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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
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
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