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Cashew Salmon with Apricot Couscous

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  35 Minutes
Total Time:  35 Minutes
  4 servings
Yogurt sauce flavored with lemon, cumin and cilantro tops this Indian-inspired grilled salmon and apricot couscous. Try this quick, easy recipe for entertaining. Serve with steamed snap peas and a glass of gewürztraminer.
RECIPE 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)

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).
Cashew Salmon with Apricot Couscous Recipe at Cooking.com
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 03/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Quick & Easy Couscous
Nutrition Facts per Serving
Yield:   4 servings
Calories: 571
Fat. Total: 21g
Protein: 34g
Carbohydrates, Total: 65g
Fat, Saturated: 4g
Fiber: 10g
Cholesterol: 68mg
Sodium: 526mg
% Cal. from Fat: 33%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Tammy, CA Reviewed: 12/02/2009
The night I became an amazing chef...
I made this dinner for my girlfriend one night and it ended up turning out so amazingly good that I couldn't help but to be completely impressed with myself. She love it just as well. I couldn't believe how "fancy restaurant" like it tasted and I felt proud. I followed the recipe exactly. Enjoy!
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