Cashew Salmon & Apricot Couscous

  • Stephanie Vella Cashew Salmon 031714

  • Stephanie Vella Cashew Salmon 031714

How to Skin a Salmon Fillet

  1. To skin a salmon fillet, place the fillet on a clean cutting board, skin side down.
  2. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand.
  3. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

Stephanie Vella, RD. Sola Life & Fitness, 2014.
Adapted from:

Nutrition Info:

  • Per serving: 487 calories;
  • 15 g fat ( 2 g sat );
  • 73 mg cholesterol;
  • 65 g carbohydrates;
  • 35 g protein;
  • 9 g fiber;
  • 527 mg sodium;
  • 621 mg potassium.

Nutrition Bonus:

  • Vitamin A (19% daily value)
  • Potassium (18% dv), source of omega-3s.

Cashew Salmon & Apricot Couscous

Recipe: Cashew Salmon & Apricot Couscous

By Just Ask Published: March 17, 2014

  • Cook: 20 mins

Ingredient note: Wild-caught salmon from the Pacific (Alaska and Washington) are more sustainably fished and have a larger, more stable population.



  1. Combine yogurt, greens of the green onion, lemon juice, cilantro (or parsley), cumin, and 1/4 teaspoon pepper in a medium bowl. Set aside.
  2. Rinse salmon filet under cold water. Pat dry with paper towel. Spray large pan with non-stick cooking spray. Rub salmon with remaining 1⁄4 teaspoon black pepper. Cook over medium heat for about 3 minutes per side, or until just cooked through.
  3. Heat oil in a large saucepan over medium heat. Add apricots, ginger, & the scallion whites. 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. To toast chopped nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  5. Serve fish with couscous, topped with yogurt sauce and cashews.

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