Succulent Salmon
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Succulent Salmon
  Salmon    Seafood  
Last updated 6/12/2012 1:25:24 AM. Recipe ID 59331. Report a problem with this recipe.
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      Title: Succulent salmon 
 Categories: Seafood
      Yield: 2 Servings
     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"
    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.

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Recipe ID 59331 (Apr 03, 2005)

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