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.