Tree Top


Moroccan Salmon


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



  1. Thaw salmon fillets and place in flat bottom tray or dish.
  2. 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.
  3. Rub 1/2 amount of olive oil gently over salmon and dust with seasoning. Refrigerate for 3 hours.
  4. Mix together juice concentrates in a small dish and reserve.
  5. 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.