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Crisp Bourbon Orange Salmon
over Citrus Cous Cous 

A new way to enjoy Salmon
Serves 6

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1/2 cup Bourbon
1/4 cup Teriyaki Sauce
4 1/4 cups Florida Orange Juice
6 6-oz salmon fillets (1/2 inch thick)
1 TBS. butter
1/4 cup finely chopped almonds
1/4 tsp. curry powder
1/8 tsp. ground Cayenne powder
1/4 tsp. dried Thyme
1 1/2 cups Cous Cous
Vegetable oil, as needed
12 Florida Orange sections
Watercress, cleaned & trimmed for garnish


 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.


Bill's Fruit & Gift Shop * 925 E. Cape Coral Pkwy. * Cape Coral, FL 33904 * (239) 542-7111 * (800) 952-9471 * FAX (239) 542-4017  billsfruit@embarqmail.com