Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 oz Salmon fillet
(remove the skin)
2 md Red potatoes
1 lg Onions, sliced 1/4 inch
8 Baby carrots or 8 carrot
Sections, cut into 2"
Pieces
1/4 c Fresh orange juice
Broccoli, cut into florets
1 tb Olive oil
1/4 ts Thyme
1/2 ts Basil
1 pk Herb-ox low salt
Chicken stock mix
Salt, pepper,to taste
This is a new adaptation from a series of fish recipes
I developed for "people who don't like fish". The
stock and juice combined with the onion add a
distinctive savory flavor. The combination makes it
hard to distinguish the individual flavors. This
dinner takes less than ten minutes to complete.
Cut the potatoes into one quarter inch slices and
place into a pan of cold water. Turn pot on high until
it starts to boil. Add the carrots after three
minutes. Salt the water and reduce heat to medium.
Cook until tender, about six to seven minutes. Add
broccoli about 2 minutes before the potatoes are
finished. Drain if finished before the fish, and place
back in hot pan. Add fresh pepper.
Saute onions in one half the oil, med-low heat in a
ten inch teflon pan. When they start to brown add the
rest of oil. Place the fish fillet on top fat side
down and turn up heat to med- high. Saute until salmon
turns white on bottom. Add herbs and pepper. Add one
quarter cup of water, chicken stock and the orange
juice. Lower heat and simmer about five minutes. Baste
occasionally. The salmon should be pink inside and not
over done.
Cut the filet in half in the pan. Using a plastic
spatula, pick up the fish and onions and place in one
half of plate. Add a spoon or two of sauce. Add
vegetables and arrange in semi-circle.
