Cashew Salmon with Apricot Couscous
Another Oklahoma Sports & Fitness Favorite Meal
½ cup nonfat plain yogurt
3 scallions, sliced, greens and whites separated
2 tbsp lemon juice
2 tbsp chopped fresh cilantro
½ tsp ground cumin
¾ tsp salt, divided
½ tsp freshly ground pepper, divided
1 tbsp extra-virgin olive oil
¼ cup chopped dried apricots
1 tbsp minced fresh ginger
1 ¼ cups water
1 cup whole-wheat couscous
1 pound salmon fillet cut into 4 portions
2 tbsp chopped toasted cashews
Preheat over broiler or grill to medium-high. Combine yogurt, scallion greens, lemon juice, cilantro, cumin, ¼ tsp salt and ¼ tsp pepper in a medium bowl. Set aside.
Heat oil in a large saucepan over medium heat. Add apricots, ginger, the scallion whites and ¼ tsp salt. Cook, stirring frequently, 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 tsp 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 and top with yogurt sauce and cashews.
Note: To toast chopped nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Per serving: 487 calories; 15 g fat (2 g sat, 6 g mono); 73 mg cholesterol; 65 g carbohydrates; 35 g protein; 9 g fiber; 527 mg sodium; 621 mg potassium.