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
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