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Grilled bourbon brown sugar-glazed salmon and couscous

Prepared by Noah Talmatch from Timber in Portland.

PORTLAND, Maine — Ingredients: 

--2 cups milk

--2 pounds fresh salmon filet

--1 cup couscous

--1/2 cup brown sugar

--1/2 tablespoon butter

--1 tablespoon olive oil

--1/4 cup bourbon

--4 round slice lemon pieces

Boil 2 ½ cups of water. Stir in 1 cup of couscous. Remove from heat and cover for 10 minutes. Fluff with fork and drain off any remaining water afterwards. Squeeze remaining de-seeded lemon over top, then salt and pepper to taste.

In separate pan, combine brown sugar, butter, oil and bourbon. Heat until it’s a syrupy mixture. Set aside.

Cut salmon into four equal pieces. Lightly salt. Using low heat, grill or pan saute in butter and oil mixture until ¾ cooked. Remove from heat and pour brown sugar mixture over top of each piece. Cover and wait 5 minutes. Serve each filet over couscous.

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