Tree Top


Salmon With Apricot Mustard Glaze


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


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




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.