Name: Pecan Crusted Honey Mustard Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 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)

Pecan Crusted Honey Mustard Salmon

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.

Pecan Crusted Honey Mustard Salmon

Prep Time 10

Cook Time 15

Total Time 25

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Servings

Ingredients

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

Instructions

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