Cashew Salmon with Apricot Couscous
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 gewurztraminer.
Ingredients
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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 1/4 cups water
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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)
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.
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.)
Nutrition information
Calories 571, Total Fat 21 g, Saturated Fat 4 g, Monounsaturated Fat 9 g, Cholesterol 68 mg, Sodium 526 mg, Carbohydrate 65 g, Fiber 10 g, Protein 34 g, Potassium 776 mg. Daily Values: Vitamin A 25%, Vitamin C 20%. Exchanges: Starch 3,Fruit 1,Lean Meat 3,Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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