Cashew Salmon With Apricot Couscous Recipes
CASHEW SALMON WITH APRICOT COUSCOUS
Yogurt sauce flavored with lemon, cumin and cilantro tops this Indian-inspired grilled salmon.
Provided by Breana Lai, M.P.H., R.D.
Categories Pasta by Shape
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- 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. Set aside.
- Heat oil in a large saucepan over medium heat. Add apricots, ginger, the 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 grilling, oil the grill rack (see Tip). If broiling, coat a broiler pan with cooking spray. 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.
Nutrition Facts : Calories 473.1 calories, Carbohydrate 55.9 g, Cholesterol 51.1 mg, Fat 13.2 g, Fiber 8.2 g, Protein 35.3 g, SaturatedFat 2.3 g, Sodium 540.2 mg, Sugar 7.4 g
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