Healthy Cashew Salmon with Apricot Couscous

Ingredients 4 servings



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 freshly ground pepper,

Preparation (Ready In 35 min)



Preheat grill to medium-high or position rack in upper third of oven and preheat broiler. Combine yogurt, scallion greens, lemon juice, cilantro, cumin, ¼ teaspoon salt and ¼ teaspoon pepper in a medium bowl. Set aside. Heat oil in a large saucepan over medium heat. Add apricots, ginger, the scallion whites and ¼ 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 ¼ 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.

Ingredient note: Wild-caught salmon from the Pacific (Alaska and Washington) are more sustainably fished and have a larger, more stable population. To skin a salmon fillet, place the fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.