Recipe of the Month: Cashew Salmon with Apricot Couscous

This Indian-inspired recipe features grilled salmon topped with a yogurt sauce flavored with lemon, cumin and cilantro. Ingredients 1/2 cup Yogurt, Nonfat, Plain  3 Scallions, Sliced, Greens and Whites Separated  2 tablespoons Lemon Juice  2 tablespoons Cilantro, Fresh, Chopped 1/2 teaspoon Cumin, Ground  3/4 teaspoon Salt, Divided  1/2 teaspoon Pepper, Freshly Ground Divided  1 tablespoon Olive Oil, Extra Virgin 1/4 cup Apricots, Dried, Chopped 1 tablespoon Ginger, Fresh, Minced 1 1/4 cups Water  1 cup Couscous, Whole Wheat 1 pound Salmon Fillet (preferably wild Pacific), Skinned, Cut into 4 portions (see Tips & Notes) 2 tablespoons Cashews, Toasted, Chopped (see Tips & Notes) Preheat grill to medium-high or position rack in upper third of oven and preheat broiler.  Combine yogurt, scallion greens, lemon juice, cilantro, cumin, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Set aside. Heat oil in a large saucepan over medium heat. Add apricots, ginger, scallion whites and 1/4 teaspoon salt. Cook, stirring, until softened, approximately 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, approximately 5 minutes. Fluff with a fork. Rub salmon with the remaining 1/4 teaspoon each of salt and pepper. If grilling, oil the grill rack (see Tip). If broiling, coat a broiler pan with cooking spray. 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. Tips & Notes Ingredient note: Wild-caught salmon from the Pacific (Alaska and Washington) are more sustainably fished and have a larger, more stable population. To skin a salmon fillet, place the fillet on a clean cutting board, skin side down. 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. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.  Kitchen tips: 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.  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. Recipe courtesy of the Compass Group.