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Cashew Salmon With Apricot Couscous

Cashew Salmon With Apricot Couscous

WebMD Recipe from

Yogurt sauce flavored with lemon, cumin and cilantro tops this Indian-inspired grilled salmon.

Prep: 20 minutes | Cook: 15 minutes | Total Time: 35 minutes
  • 1/2 cup
    nonfat plain yogurt
  • 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
  • 1/4 cup
    chopped dried apricots
  • 1 tablespoon
    minced fresh ginger
  • 1 1/4 cups
  • 1 cup
    whole-wheat couscous
  • 1 pound
    salmon fillet, preferably wild Pacific, skinned and cut into 4 portions
  • 2 tablespoons
    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. Set aside.
  3. 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.
  4. Meanwhile, rub salmon with the remaining 1/4 teaspoon each salt and pepper. If grilling, oil the grill rack. 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.
Nutritional Information

Makes: 4 servings
  • Calories487
  • Fat15 g
    • Saturated fat2 g
  • Cholesterol73 mg
  • Carbohydrates57 g
    • Dietary fiber9 g
  • Protein35 g
  • Sodium527 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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