The green scallions, brown pecans and pink salmon make for a nice presentation. Most importantly, the taste of this dish is incredible; the crunch of the nuts and panko and the tanginess of the honey mustard sauce make a great dish.
- Cook Time
- Prep Time
- 8 ServingsServings
- 8 slices tilapia or salmon or one large salmon fillet not sliced
- 1 tablespoon mayonnaise
- 1 tablespoon mustard
- 1 tablespoon honey
- 1 cube frozen garlic defrosted
- Salt and pepper
- 2 scallions
- ½ cup chopped pecans
- ½ cup panko bread crumbs
- 2 cups of couscous
- 3 cups of water
- Package of baby arugula
- Balsamic vinegar, oil, salt and pepper
1 Preheat oven to 350 degrees.
2 Mix mayo, honey, mustard, garlic and smear on top of fish. Sprinkle with salt and pepper.
3 Chop scallions and pecans and mix with panko crumbs in a bowl.
4 Sprinkle crumb mixture over fish and Bake for 15-20 minutes.
5 While fish is baking in oven, boil 3 cups of water and place couscous in boiling water. Cover pot and remove from oven top. Leave pot covered for five minutes and fluff couscous with fork.
6 Place baby arugula in a bowl, drizzle with 1-2 tablespoons balsamic vinegar, oil salt and pepper.
As seen in the JoyofKosher with Jamie Geller Magazine (Bitayavon Winter 2011) – Subscribe Now