Cashew Salmon with Couscous and Yogurt Sauce
Prep Time: 35 minutes | Cook Time: 15 minutes | Total Time: 50 minutes
Ingredients
- 4 Vital Choice wild salmon fillets (6 ounces each)
- 1 tablespoon organic Vital Choice extra virgin olive oil
- 1/2 cup nonfat plain yogurt
- 3 scallions, sliced, greens and whites separated
- 2 tablespoons lemon juice
- 2 tablespoons fresh cilantro, chopped
- 1/2 teaspoon ground organic cumin
- 3/4 teaspoon sea salt, divided
- 1/2 teaspoon coarse ground organic pepper, divided
- 1 tablespoon minced fresh ginger
- 1 1/4 cups water
- 1 cup whole-wheat couscous
- 1/4 cup raw organic cashews
Instructions
- Toast chopped cashews: Cook in a small, dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned (2 to 4 minutes).
- 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. Set aside.
- 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 salt and pepper. If broiling, coat a broiler pan with cooking spray. If grilling, oil the grill rack by drizzling oil on a folded paper towel, holding it with tongs and brushing it over the rack - do not use cooking spray on a hot grill. Grill or broil the salmon until browned and just cooked through, about 3 minutes per side.
- Serve salmon over couscous, topped with yogurt sauce and cashews.