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Cashew Salmon with Couscous and Yogurt Sauce
Today’s recipe contrasts the rich, nutty goodness of organic cashews with the fresh flavors of wild salmon, herbs, and seasonings.
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
Adapted from Eating Well
Prep time 35 minutes
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)
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.)