Cashew Salmon With Apricot Couscous Recipe

Name: Cashew Salmon With Apricot Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup nonfat plain yogurt; 3 scallions, sliced, greens and whites separated; 2 tablespoons lemon juice; 2 tablespoons chopped fresh cilantro; ½ teaspoon ground cumin; ¾ teaspoon salt, divided; ½ teaspoon fresh ground pepper, divided; 1 tablespoon extra virgin olive oil; ½ cup chopped dried apricot; 1 tablespoon minced fresh ginger; 1 ¼ cups water; 1 cup whole wheat couscous; 1 lb salmon fillet, preferably wild Pacific, skinned and cut into 4 portions; ¼ cup chopped toasted cashews

Servings: persons

½ cup nonfat plain yogurt
3 scallions, sliced, greens and whites separated
2 tablespoons lemon juice
2 tablespoons chopped fresh cilantro
½ teaspoon ground cumin
¾ teaspoon salt, divided
½ teaspoon fresh ground pepper, divided
1 tablespoon extra virgin olive oil
½ cup chopped dried apricot
1 tablespoon minced fresh ginger
1 ¼ cups water
1 cup whole wheat couscous
1 lb salmon fillet, preferably wild Pacific, skinned and cut into 4 portions
¼ cup chopped toasted cashews

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.
4
Add apricots, ginger, scallion whites and 1/4 teaspoon salt.
5
Cook, stirring, until softened, about 2 minutes.
6
Add water and bring to a boil over high heat.
7
Stir in couscous.
8
Remove from heat, cover and let stand until the liquid is absorbed, about 5 minutes.
9
Fluff with a fork.
10
Meanwhile, rub salmon with the remaining 1/4 teaspoon each salt and pepper.
11
If broiling, coat a broiler pan with cooking spray.
12
If grilling, oil the grill rack (see Tip).
13
Grill or broil the salmon until browned and just cooked through, about 3 minutes per side.
14
Serve with the couscous, topped with the yogurt sauce and cashews.

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ½ cup nonfat plain yogurt, 3 scallions, sliced, greens and whites separated, 2 tablespoons lemon juice, 2 tablespoons chopped fresh cilantro, and more.

Yes, Cashew Salmon With Apricot Couscous falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cashew Salmon With Apricot Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions