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Succulent Salmon (C) 1992 George Gilder

Succulent Salmon (C) 1992 George Gilder is built on Fresh Orange Juice, Olive Oil, and Herb Ox Low Salt. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/4 cup
• 1 tbsp
• 1 pkg

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method 10 oz Salmon fillet (remove the skin)

2. 2

   Sections, cut into 2 ″

3. 3

   Pieces 1/4 c Fresh orange juice

4. 4

   Chicken stock mix Salt, pepper,to taste

5. 5

   This is a new adaptation from a series of fish recipes

6. 6

   Cut the potatoes into one quarter inch slices and place into a pan of cold water.

7. 7

   Turn pot on high until it starts to boil.

8. 8

   Add the carrots after three minutes.

9. 9

   Salt the water and reduce heat to medium.

10. 10

    Cook until tender, about six to seven minutes.

11. 11

    Add broccoli about 2 minutes before the potatoes are finished.

12. 12

    Drain if finished before the fish, and place back in hot pan.

13. 13

    Add fresh pepper.

14. 14

    Saute onions in one half the oil, med-low heat in a ten inch teflon pan.

15. 15

    When they start to brown add the rest of oil.

16. 16

    Place the fish fillet on top fat side down and turn up heat to med- high.

17. 17

    Saute until salmon turns white on bottom.

18. 18

    Add herbs and pepper.

19. 19

    Add one quarter cup of water, chicken stock and the orange juice.

20. 20

    Lower heat and simmer about five minutes.

21. 21

    Baste occasionally.

22. 22

    The salmon should be pink inside and not over done.

23. 23

    Cut the filet in half in the pan.

24. 24

    Using a plastic spatula, pick up the fish and onions and place in one half of plate.

25. 25

    Add a spoon or two of sauce.

26. 26

    Add vegetables and arrange in semi-circle.