16.50 g Tree Top Apple Juice Concentrate, 70 Brix
5.70 g Northwest Naturals Orange Juice Concentrate, 65 Brix
3 g Northwest Naturals Lemon Juice Concentrate
113 g salmon fillet, pink, deep skinned, 4 ounce
18 g olive oil, extra virgin
10 g sea salt, ground fine
1.50 g black pepper, ground
2 g crushed red chile pepper
0.70 g paprika, ground Spanish
6 g anise seed, whole
0.70 g allspice, ground
6 g fennel seed, cracked
3 g cumin seed, whole
1 g oregano, leaf, whole
0.20 g cinnamon, ground
0.70 g garlic, chopped, frozen
39 g orange marmalade
15.20 g sherry wine, commercial
115 g apple couscous, refrigerated
115 g charmoula vegetable, frozen
5 each - 2 compartment microwave trays with lids
Directions
-
Thaw salmon fillets and place in flat bottom tray or dish.
-
Mix sea salt, black pepper, chile pepper, paprika, anise seed, fennel,
cumin, oregano and cinnamon together in spice grinder or mortar and
pestle and grind to a rough ground texture.
-
Rub 1/2 amount of olive oil gently over salmon and dust with seasoning. Refrigerate for 3 hours.
-
Mix together juice concentrates in a small dish and reserve.
-
Preheat non-stick, flat-bottom pan to medium high temperature with
reserved olive oil. Pan fry fish fillet, top side down, for 1 1/2
minutes and turn. Reduce heat to medium and cook for additional 2
minutes. Turn again for additional minute and remove from pan at 145 F
and place on tray. Brush with reserved juice concentrates and
immediately freeze.