INGREDIENTS:12 6-8 oz. Alaska Salmon fillets, skinless, boneless (approx. 5 lbs.) 4¼ cups clam juice, broth or stock 2 Tbsp. olive oil 2 cups tomatoes, diced ½-inch ¼ cup capers 1 cup green Spanish olives, pimento-stuffed, sliced 1 cup onions, diced ½ inch ¼ cup masa 6 cups (3 lbs.) white rice, cooked 2 Tbsp. cilantro, chopped DIRECTIONS:Place 12 salmon fillets in bottom of #200 hotel pan coated with non-stick cooking spray. In large saucepan, combine 4 cups clam juice with olive oil, tomatoes, capers, olives and onions. Bring to a boil; reduce heat and simmer 5 minutes. While sauce is simmering, make slurry using ¼ cup remaining clam juice and the masa. Add to simmering liquid and continue stirring for about 1 minute until mixture begins to thicken. Pour over fillets to just barely cover. Cover with foil. Cook in 450°F oven for 10 minutes until done. (Cooking time may vary based on thickness of fillets). Remove fillets from pan and keep warm. Keep poaching sauce warm. For each serving, place ½ cup cooked rice on warmed dinner plate. Top with one poached fillet. Ladle ¼ cup sauce over fillet; sprinkle with cilantro. SERVINGS:12 servings From: PHOTO CREDIT:Photo Credit: ALASKA SEAFOOD MARKETING INSTITUTE