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Cashew Salmon with Apricot Couscous

Cashew Salmon with Apricot Couscous

Nutrition Facts
  • cal. (kcal) 571
Cashew Salmon with Apricot Couscous
  • Makes: 4 servings
  • Prep: 35 mins
  • Start to Finish: 35 mins
  • Carb Grams Per Serving: 65

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
  • 1/2 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 and cut into 4 portions
  • 1/4 cup chopped toasted cashews, (see Tip)

Directions

  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.
  3. 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.
  4. 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.
  5. Tips: To toast chopped cashews, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  6. 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 Information

Servings Per Recipe: 4
PER SERVING: 571 cal., 21 g total fat (4 g sat. fat), 68 mg chol., 526 mg sodium, 65 g carb. (10 g fiber), 34 g pro.

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