Saturday, November 20, 2010

Cashew Salmon with Apricot Couscous

Well, I found some good, sustainable, wild-caught Alaskan Coho salmon at Wegmans today. I'd already planned to make this meal so I was pretty pumped. The whole meal was very quick. The sauce is great. The couscous is great too, even though I am not a fan of dried apricots (you could probably even use golden raisins for the same effect). The salmon was good, because Coho salmon is good, but... I found a pin bone. A couple of them, actually. And it freaked. Me. Out. You know we eat vegetarian food 90% of the time and that the fishy stuff is once a week or so. I don't love fish. And when I find things like skin or bones it reminds me that fish, indeed, used to be alive. And then I get grossed out and sad.

But that's just me. He said it was wonderful and he ate the whole thing. We've agreed to keep the recipe and potentially try it again, because it was good. It's just my own personal bias getting in the way!


Cashew Salmon with Apricot Couscous
Eating Well

Yogurt sauce flavored with lemon, cumin and cilantro tops this Indian-inspired grilled salmon.

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 cumin
3/4 teaspoon salt -- divided
1/2 teaspoon freshly ground pepper -- divided
1 tablespoon extra-virgin olive oil
1/4 cup chopped dried apricots
1 tablespoon minced fresh ginger
1 1/4 cups water
1 cup whole-wheat couscous
1 pound salmon fillet -- preferably wild Pacific, skinned and cut into 4 portions
2 tablespoons chopped toasted 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 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Set aside.

3. Heat oil in a large saucepan over medium heat. Add apricots, ginger, the 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.

4. Meanwhile, rub salmon with the remaining 1/4 teaspoon each salt and pepper. If grilling, oil the grill rack (see Tip). 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, topped with the yogurt sauce and cashews.

Servings: 4

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