Tree Top


Spanish Roast Salmon


Apple Potato Gratin

15 g Tree Top Apple Juice Concentrate

387 g IQF Granny Smith Apple Wedges

650 g Yukon Gold potatoes, sliced into cold water

250 g roasted onions, julienne cut

432 g whipping cream

9 g IQF parsley, medium

3 g finely ground sea salt

1.85 g coarsely ground black pepper

1.50 g minced garlic, frozen

0.30 g ground cinnamon

0.30 g ground nutmeg

0.15 g dried dill weed

1 g Rapid 3 gum

25 g freshly grated parmesan cheese

Oil spray


16.50 g Tree Top Apple Juice Concentrate, 70 Brix

22.80 g Northwest Naturals Orange Juice Concentrate

3 g Northwest Naturals Lemon Juice Concentrate

113 g salmon fillet, pink, deep skinned, 4oz portions

18 g extra virgin olive oil

6.80 g sea salt, finely ground

2 g coarsely ground black pepper

39 g orange marmalade

15.20 g Sherry wine, commercial

0.20 g dried parsley

115 g apple potato gratin, frozen (recipe follows)

115 g tomato chickpea relish, frozen (recipe follows)

5 each - 2 compartment microwave trays with lids

Tomato Chickpea Relish

142 g Tree Top IQF Fuji Apple Wedges

33 g Tree Top Apple Juice Concentrate, 70 Brix

5.70 g Northwest Naturals Lemon Juice Concentrate

226 g IQF garbanzo beans, cooked

70 g black colossal olives, pitted

70 g fresh green olives, large, pitted

85 g IQF diced tomatoes

27 g extra virgin olive oil

10 g IQF parsley

5 g IQF basil, medium

0.40 g dried thyme leaves

24 g finely ground sea salt

3 g onion powder

0.60 g saladizer gum




Thaw salmon fillets and place in flat bottom tray or dish.

To make the marinade, mix together olive oil, sea salt, black pepper, concentrates, marmalade and sherry. Rub ¾ of marinade gently over salmon and refrigerate for 3 hours. Reserve ¼ for basting.

Preheat oven to 425 F. Place fillets on baking tray and cook for 6 minutes or until salmon has reached an internal temperature of 145 F. Brush with reserved marinade and immediately freeze.

Tomato Chickpea Relish:

Cut olives in half and combine with a mixture of IQF garbanzo beans and tomatoes. Freeze. Combine all juice concentrates in covered shaker.
Mix thyme, salt, onion powder with the gum and shake slowly into the juice concentrate mixture. Add the parsley and basil. Toss concentrate mixture with vegetables and hold frozen

Apple Potato Gratin:

Preheat oven to 350 F and line three 8" x 5" bread loaf pans with foil. Spray pan with oil spray.

Slice potatoes on mandolin or 1/8" thin with a knife and store in chilled water until ready to assemble.

Heat cream in sauce pan on low heat with apple concentrate and IQF parsley. Blend cinnamon, nutmeg, salt, pepper, dill and gum and add slowly to heating cream. Stir constantly with a whisk. Simmer for 10 minutes and reserve for assembly.

Drain potatoes well. Place 1 layer of potatoes, shingled, in the bottom of each pan. Layer apples over potatoes and sprinkle evenly with onions. Pour 1/6 of sauce into each pan and spread evenly over the surface with a spatula. Place another layer of potatoes over the top. Distribute remaining sauce over the top of each pan. Compress sauce into gratin with flat side of spatula. Cover each pan with aluminum foil and bake for 45 minutes. Uncover pans and continue cooking another 45 minutes, rotating pans in the oven half way through time. Remove pans from oven and let stand to room temperature and freeze.

To portion; lightly heat bottom of pan on stovetop and turn out on cutting board. Remove foil bottom and cut in 115 gram strips and store frozen.

Prepare chickpea relish and place in bottom of main compartment, top with a 4 ounce salmon portion. Prepare apple potato gratin, and cut into 1½" x 4" strip and place in side tray. Top with sprinkle of parsley and freeze entire unit.

For heating; remove plastic wrap from tray and place microwave lid on tray and heat from frozen for 4 to 5 minutes on high heat. Let stand for 1 minute covered.