Ingredients

• 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

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.