Cashew Salmon with Apricot Couscous

Cashew Salmon with Apricot Couscous


  • 1/2 cup non-fat plain yogurt
  • 3 scallions, sliced (divided by greens and whites)
  • 2 tbsp. lemon juice
  • 2 tbsp. chopped fresh cilantro
  • 1/2 tsp. ground cumin
  • 3/4 tsp. salt
  • 1/2 tsp. ground pepper
  • 1/4 cup chopped dried apricots
  • 1 tbsp. minced fresh ginger
  • 1 1/4 cups water
  • 1 cup couscous
  • 1 pound salmon fillet
  • 2 tbsp. chopped toasted cashews



  1. Combine yogurt, chopped scallion greens, lemon juice, cilantro, 1/4 tsp salt, and 1/4 tsp pepper in a medium bowl. Set aside
  2. Heat large sauce pan at medium heat. Add apricots, ginger, chopped scallion whites and 1/4 tsp salt. Cook for about 2 minutes, until softened. 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.
  3. Rub salmon with remaining salt and pepper. Place DuraChef® Non-Stick Cooking Sheet on skillet and cook salmon on medium-high heat, until browned and just cooked through.
  4. Serve with couscous, topped with the yogurt sauce and cashews.


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