Ingredients: Large filet of salmon (cut into 4 tiles) Maple syrup (for glaze) 1/4 cup of crushed pecans Salt (to taste) Pepper (to taste) Brown sugar (to taste) 1 pinch of parsley flakes (for garnish) 3 roasted baby bell peppers (yellow, red and orange) cut in half Plum sauce (desired amount) 15-20 green beans 1/4 cup of blueberry couscous (recipe below) 1/4 cup of cranberry couscous (recipe below) 1/2 tsp of olive oil 1 sprig of fresh herb (for garnish)

Salmon

Put the crushed pecans on a plate. Mix with salt, pepper and brown sugar to taste. coat one side of each salmon filet with maple syrup and place (syrup side down) into the crushed pecan mixture. Preheat the oven to 500æ F and place the salmon on a greased baking tray crust side up. Cook for 8 minutes. The salmon should have a light crust once finished.

Green Beans

Place green beans in a small frying pan on medium heat with a touch of olive oil, heat to just to warm them up.

Blueberry Couscous
Ingredients:

1/3 cup water
1/4 cup couscous
1 teaspoon butter
1 pinch salt and pepper
1/8 cup of blueberries (sundried)

In a small pot, bring to a boil the water, add salt, pepper and the blueberries. Stir in the couscous, turn the heat off and cover. In about 7 minutes, uncover the pan and fluff with a fork. Adjust the seasoning with additional salt if desired.

Methods:

Substitute cranberries for blueberries and follow the same instructions.

To Plate:

Using a cylindrical mold (3-4 inches in diameter, 4-5 inches in length), create a couscous tower. Fill the bottom half with the blueberry couscous and top with the cranberry couscous. Use a spoon to press it down if necessary. Place mold in the center of the plate. Put the desired amount of plum sauce around the mold. Place the salmon tiles around the mold. Fill the gaps between the salmon filets with the green beans and roasted baby bell peppers. Remove the mold from the couscous tower carefully and add a sprig of fresh herb to the top as garnish.