{"id":1234,"date":"2018-10-24T13:00:56","date_gmt":"2018-10-24T16:00:56","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=1234"},"modified":"2018-10-11T14:34:20","modified_gmt":"2018-10-11T17:34:20","slug":"cashew-salmon-with-apricot-couscous","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2018\/10\/24\/cashew-salmon-with-apricot-couscous\/","title":{"rendered":"Cashew Salmon with Apricot Couscous"},"content":{"rendered":"

Ingredients<\/h3>\n

1\/2<\/span>\u00a0cup\u00a0<\/span>nonfat plain yogurt<\/span><\/span><\/p>\n

3\u00a0<\/span><\/span>scallions, sliced, greens and whites separated<\/span><\/span><\/p>\n

2\u00a0<\/span>tablespoons\u00a0<\/span>lemon juice<\/span><\/span><\/p>\n

2\u00a0<\/span>tablespoons\u00a0<\/span>chopped fresh cilantro<\/span><\/span><\/p>\n

1\/2<\/span>\u00a0teaspoon\u00a0<\/span>ground cumin<\/span><\/span><\/p>\n

3\/4<\/span>\u00a0teaspoon\u00a0<\/span>salt, divided<\/span><\/span><\/p>\n

1\/2<\/span>\u00a0teaspoon\u00a0<\/span>freshly ground pepper, divided<\/span><\/span><\/p>\n

1\u00a0<\/span>tablespoon\u00a0<\/span>extra-virgin olive oil<\/span><\/span><\/p>\n

1\/2<\/span>\u00a0cup\u00a0<\/span>chopped dried apricots<\/span><\/span><\/p>\n

1\u00a0<\/span>tablespoon\u00a0<\/span>minced fresh ginger<\/span><\/span><\/p>\n

1 1\/4<\/span>\u00a0cups\u00a0<\/span>water<\/span><\/span><\/p>\n

1\u00a0<\/span>cup\u00a0<\/span>whole-wheat couscous<\/span><\/span><\/p>\n

1\u00a0<\/span>pound\u00a0<\/span>salmon fillet, preferably wild Pacific, skinned and cut into 4 portions<\/span><\/span><\/p>\n

1\/4<\/span>\u00a0cup\u00a0<\/span>chopped toasted cashews<\/span><\/span><\/p>\n

Directions<\/h3>\n
    \n
  1. Preheat grill to medium-high or position rack in upper third of oven and preheat broiler.<\/span><\/span><\/li>\n
  2. Combine yogurt, scallion greens, lemon juice, cilantro, cumin, 1\/4 teaspoon salt and 1\/4 teaspoon pepper in a medium bowl.<\/span><\/span><\/li>\n
  3. Heat oil in a large saucepan over medium heat. Add apricots, ginger, 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.<\/span><\/span><\/li>\n
  4. Meanwhile, rub salmon with the remaining 1\/4 teaspoon each salt and pepper. If broiling, coat a broiler pan with cooking spray. If grilling, oil the grill rack (see Tip). 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.<\/span><\/span><\/li>\n
  5. Tips:<\/span>\u00a0To toast chopped cashews, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.<\/span><\/span><\/li>\n
  6. To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)<\/span><\/span><\/li>\n<\/ol>\n

    <\/p>\n","protected":false},"excerpt":{"rendered":"

    Ingredients 1\/2\u00a0cup\u00a0nonfat plain yogurt 3\u00a0scallions, sliced, greens and whites separated 2\u00a0tablespoons\u00a0lemon juice 2\u00a0tablespoons\u00a0chopped fresh cilantro 1\/2\u00a0teaspoon\u00a0ground cumin 3\/4\u00a0teaspoon\u00a0salt, divided 1\/2\u00a0teaspoon\u00a0freshly ground pepper, divided 1\u00a0tablespoon\u00a0extra-virgin olive oil 1\/2\u00a0cup\u00a0chopped dried apricots 1\u00a0tablespoon\u00a0minced fresh ginger 1 1\/4\u00a0cups\u00a0water 1\u00a0cup\u00a0whole-wheat couscous 1\u00a0pound\u00a0salmon fillet, preferably wild Pacific, skinned and cut into 4 portions 1\/4\u00a0cup\u00a0chopped toasted cashews Directions Preheat grill to medium-high […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-1234","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/1234","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=1234"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/1234\/revisions"}],"predecessor-version":[{"id":1235,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/1234\/revisions\/1235"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=1234"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=1234"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=1234"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}