Cashew Salmon with apricot whole wheat cous cous (and some quick steamed green beans on the side)...
Cashew Salmon with Apricot Couscous
From EatingWell Magazine
Ingredients:
1/2c nonfat plain yogurt
3 scallions (greens and whites separated)
2 tbsp lemon juice
2 tbsp chopped cilantro
1/2 tsp ground cumin
3/4 tsp salt
1/2 tsp ground pepper
1 tbsp extra-virgin olive oil
1/4 c dried apricots
1 tbsp minced fresh ginger
1 1/4c water
1 c whole wheat cous cous
1 lb of salmon fillet
2 tbsp toasted chopped 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 tsp salt and 1/4 tsp pepper and set aside.
3. Heat oil in large saucepan over medium heat. Add apricots, ginger, scallion whites, and 1/4tsp salt. Cook, stirring, until softened - about 2min. Add water and bring to a boil over high heat. Stir in couscous. Remove from heat, cover and let stand about 5 min. Fluff.
4. Rub salmon with the remaining 1/4 tsp 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 min per side. Serve with couscous topped with yogurt sauce and cashews.
Isn't this the quickest recipe? Let me know how yours turns out!
