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Cashew Salmon with Apricot Quinoa

Yields1 Serving

 1/2 cup organic, grass fed yoghurt
 3 scallions/spring onions, sliced, greens and whites separated
 2 tablespoons lemon juice
 2 tablespoons chopped fresh cilantro/coriander
 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 quinoa
 1 pound wild pacific salmon fillet, 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.


4. Stir in quinoa. Simmer for 4 minutes. Remove from heat, cover and let stand until the liquid is absorbed, about 5 minutes. Fluff with a fork.


5. Meanwhile, rub salmon with the remaining 1/4 teaspoon each salt and pepper. If grilling, oil the grill rack. If broiling, coat a broiler pan with light olive oil.


6. Grill or broil the salmon until browned and just cooked through, about 3 minutes per side. Serve with the quinoa, topped with the yogurt sauce and cashews. Serve with greens.