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1/2 cup nonfat plain yogurt
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3 scallions, sliced, greens and whites separated
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2 tablespoons lemon juice
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2 tablespoons chopped fresh cilantro
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1/2 teaspoon ground cumin
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3/4 teaspoon salt, divided
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1/2 teaspoon freshly ground pepper, divided
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1 tablespoon extra-virgin olive oil
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1/2 cup chopped dried apricots
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1 tablespoon minced fresh ginger
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1 cup whole-wheat couscous
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1 pound salmon fillet, preferably wild Pacific, skinned and cut into 4 portions
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1/4 cup chopped toasted cashews (see Tip)
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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.
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).
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