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.