INGREDIENTS
½ cup Bourbon (4 ½ oz)
¼ cup teriyaki sauce
4 ¼ cups Hale Orange Juice
6 boneless and skinless salmon fillets, 6 ounces each, ½ inch thick, 2¼ pounds
1 tablespoon butter
¼ cup finely chopped almonds
¼ teaspoon curry powder
1/8 teaspoon ground cayenne pepper
As needed dry thyme leaf
As needed salt
1 ½ cups cous cous (5/8 pound)
As needed ground black pepper
As needed vegetable oil
As needed Hale Orange Sections
As needed fresh cleaned and trimmed watercress
PREPARATION
To prepare the marinade, combine the bourbon, teriyaki sauce and 2 cups of Hale Orange Juice, cover and refrigerate. Marinate the salmon fillets in the refrigerator for three hours, remove from the liquid and store in a dry pan, covered. To prepare the cous cous, melt the butter in a sauté pan over medium heat, add the almonds, curry powder, cayenne pepper and thyme and sauté for 3-4 minutes (until the almonds are golden brown). Add salt and remaining Hale Orange Juice, bring the liquid to a boil, add the cous cous, cover the pan tightly and remove it from the heat. Let the cous cous sit for 5 minutes (when all of the liquid will absorbed), gently stir with a fork to separate the grains. Remove from the pan, cover and hold warm for service of cool, cover and refrigerate.
To serve each portion, dry and season (with salt and pepper) a marinated salmon fillet. Add 2 teaspoons of oil to a hot sauté pan and sear the salmon for 2-3 minutes per side. Remove from the pan, plate with ¾ cup cous cous and garnish with Hale Orange Sections and a small bunch of watercress.
YIELD: 6 servings