Graced with a yogurt sauce featuring lemon, cumin and cilantro, this inspired recipe for grilled salmon and couscous combines flavors from Indian and Middle Eastern traditions to devastatingly delicious effect!
Serve with sautéed snap peas or spinach and a glass of chilled white wine.
Cashew Salmon with Yogurt Sauce and Couscous
Makes 4 servings
1/2 cup nonfat plain yogurt
3 scallions, sliced, greens and whites separated
2 tablespoons lemon juice
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground organic cumin
3/4 teaspoon sea salt, divided
1/2 teaspoon coarse ground organic pepper, divided
1 tablespoon organic extra virgin olive oil
1 tablespoon minced fresh ginger (or organic garlic granules)
1 1/4 cups water
1 cup whole-wheat couscous
4 (6 oz) wild salmon fillet portions, cut into 4 portions
1/4 cup raw organic cashews, chopped and toasted (see Tip)
- Preheat grill to medium-high or position rack in upper third of oven and preheat broiler.
- Combine yogurt, scallion greens, lemon juice, cilantro, cumin, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
- Heat oil in a large saucepan over medium heat. Add ginger, 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.
- Meanwhile, rub salmon with the remaining 1/4 teaspoon each salt and pepper. If broiling, coat a broiler pan with cooking spray. If grilling, oil the grill rack*. 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.
Tip: To toast chopped cashews, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2‒4 minutes.
*Oil a folded paper towel, hold it with tongs and brush it over the rack. (Do not use cooking spray on a hot grill.)