Ingredients

Directions

 1.  To prepare the marinade, combine the bourbon, teriyaki sauce and 2 cups of Florida Orange Juice, cover and refrigerate.  Marinate the salmon fillets in the refrigerator for 3 hours, remove from the liquid and store in a dry pan, covered.

2.  To prepare the cous cous, melt the butter in a sauté pan over medium heat, add the almonds, curry powder, cayenne pepper, thyme and sauté for 3-4 minutes (until the almonds are golden brown).  Add 1/4 tsp salt and the remaining 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 be absorbed), gently stir with a fork to separate the grains.  Remove from the pan, cover and keep warm, or cool, cover and refrigerate.

3.  To serve each portion, dry and season (with salt & pepper) a marinated salmon fillet.  Add 2 tsp. of oil to a hot sauté pan and sear the salmon for 2-3 minutes per side.  remove from the pan, plate with 3/4 cup of cous cous and garnish with orange sections and a small bunch of watercress.