Ingredients

Apricot Mustard Sauce

• 75 g Tree Top Apricot Puree
• 105 g water
• 37 g olive oil, extra virgin
• 19 g lemon juice, fresh
• 18 g onion, roasted, diced
• 6.50 g garlic, minced
• 1 g thyme leaves
• 4 g parsley, large cut
• 16 g yellow mustard
• 11 g sherry wine
• 10 g cider vinegar
• 38 g tomato, crushed
• 0.10 g sea salt, fine
• 1 g black pepper, ground
• 0.30 g gum (Action gum 410)
• 1.15 g cornstarch
• 2.80 g rice starch
• 1.10 g chicken broth powder
• 0.10 g turmeric, ground
• 30 g honey

Salmon

• 60 g Apricot Mustard Sauce (recipe above)
• 113.60 g salmon fillet, 1-inch thick
• 60 g long-grain rice, parboiled
• 28.35 g zucchini, grilled
• 15 g red bell peppers, grilled
• 10 g mushrooms, white, grilled

Directions

Salmon

Place salmon portion in perforated 7″ x 8″ microproof pouch.

Deposit rice, vegetables and sauce portions into pouch. Pulse seal the pouch and store frozen.

Cooking Instructions: Recommend 1000 watt microwave. Cooking times may vary. DO NOT puncture pouch.

Place frozen pouch on microwave-safe plate with perforations facing up. Cook on half power setting for 12 minutes. Carefully remove hot pouch and let rest for 2 minutes. Gently shake pouch, open “easy tear” seal and pour onto plate and serve.

Apricot Mustard Sauce:

Combine all dry ingredients and mix well until uniform.

Mix all wet or frozen ingredients in a blender. Add dry ingredients to blender and mix until combined.

Put 2 oz. portions into puck portioning forms and blast freeze. Turn out of puck portioning forms and store in bulk in freezer.