Salmon is hard to go wrong with, of course, but what really makes this dish special is the method used to infuse the couscous with powerful flavor. The pairing is brought together with a delightful and fresh yogurt sauce.
Cashew Salmon & Apricot Couscous
This dish looks fancy and tastes fancy, but each element is quite simple to prepare. The flavors come together beautifully for a wonderful meal to impress guests…or picky eaters.
Tip: To toast nuts, place in a dry skillet over medium heat and stir until just browned (2-3 minutes).
Servings: 4 (299 g )
Prep Time: 30 min.
Ingredients
Yogurt Sauce:
- ½ cup non-fat, plain yogurt
- 3 scallions, sliced
- 2 Tbsp. lemon juice
- 2 Tbsp. chopped fresh cilantro
- ¼ tsp. cumin
- ¼ tsp. salt
- ¼ tsp. pepper
Apricot Couscous:
- 1 Tbsp. olive oil
- ¼ cup chopped dried apricots
- 1 Tbsp. minced fresh ginger
- ¼ tsp. salt
- 1¼ cups water
- 1 cup whole grain couscous
Cashew Salmon:
- 1 lb. salmon fillet
- ¼ tsp. salt
- ¼ tsp. pepper
- 2 Tbsp. chopped cashews, toasted
Directions
- Whisk together yogurt sauce ingredients and set aside.
- Heat oil in a large saucepan over medium heat. Add apricots, ginger, and salt. Cook, stirring, until softened (2-3 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 (5 minutes).
- Place oven rack in the highest position and set broiler to high.
- While couscous absorbs water, rub salmon with salt and pepper. Broil the salmon, turning once, until it reaches a minimum internal temperature of 145ºF (3-4 minutes per side).
- Serve salmon over the couscous, topped with yogurt sauce and cashews.