Pecan Crusted Honey Mustard Salmon

• 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