Cashew Salmon with Apricot Couscous

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
1/2 cup nonfat plain yogurt3 scallions, sliced, greens and whites separated2 tablespoons lemon juice2 tablespoons chopped fresh cilantro1/2 teaspoon ground cumin3/4 teaspoon salt, divided1/2 teaspoon freshly ground pepper, divided1 tablespoon extra-virgin olive oil1/2 cup chopped dried apricots1 tablespoon minced fresh ginger1 1/4 cups water1 cup whole-wheat couscous1 pound salmon fillet, preferably wild Pacific, skinned and cut into 4 portions1/4 cup chopped toasted cashews,
Directions
Preheat grill to medium-high or position rack in upper third of oven and preheat broiler.
Combine yogurt, scallion greens, lemon juice, cilantro, cumin, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
Heat oil in a large saucepan over medium heat. Add apricots, ginger, 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 broiling, coat a broiler pan with cooking spray. If grilling, oil the grill rack (see Tip). 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.

Number of Servings: 4

Recipe submitted by SparkPeople user NEWLIFE_500.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 606.2
  • Total Fat: 21.0 g
  • Cholesterol: 99.4 mg
  • Sodium: 561.5 mg
  • Total Carbs: 47.5 g
  • Dietary Fiber: 3.6 g
  • Protein: 55.0 g

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