I see Justin Bieber is in the news again, he is being shown in prison garb. He could use a stint in prison but I’m not sure it would do him any good. Matt figures he will get special treatment. He is in trouble with the law in both Toronto and in Miami. The police say drugs were uncovered at his home. Our infamous Toronto Mayor is in the news again too. Maybe I’ll change my nationality, LOL.
I am still dedicatedly following and entering the Jeopardy Explore the World Sweepstakes. I don’t really think I will win but one can’t do so without playing. There are some wonderful trips, including the Arctic and the Galapagos. Matt would be thrilled to go to the latter. I guess we would both be thrilled to go on any of their fabulous trips. I have always envied their “clue crew” who travel around the world sometimes with Alex Trebek, or maybe he always goes and we just don’t see him. This picture advertises the trip for yesterday Arctic Svalbard: Ice Bears. I have always wanted to see polar bears in the wild. Seen them in the zoo of course, but never in the wild even though that is quite possible in Churchill, Ontario.
Having chosen a couple of snack recipes, here is an Indian inspired recipe from Food & Recipes which I liked the sound of. Obviously you can make your own choice, but I have mentioned before, I rarely, if ever, use non fat anything.
Cashew Salmon With Apricot Couscous
WebMD Recipe from EatingWell.com
Yogurt sauce flavoured with lemon, cumin and cilantro tops this Indian-inspired grilled salmon.
- 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 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 whole-wheat couscous
- 1 pound salmon fillet, preferably wild Pacific, skinned and cut into 4 portions
- 2 tablespoons chopped toasted cashews
- 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, 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. Stir in couscous. Remove from heat, cover and let stand until the liquid is absorbed, about 5 minutes. Fluff with a fork.
- 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 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.