salmon filets, skin removed
onion, sliced 1/4"
baby carrots, or 8 carrot sections cut into 2" pieces
orange juice, fresh
1Cut the potatoes into one quarter inch slices and place into a pan of cold water.
2Turn pot on high until it starts to boil.
3Add the carrots after three minutes.
4Salt the water and reduce heat to medium.
5Cook until tender, about six to seven minutes.
6Add broccoli about 2 minutes before the potatoes are finished.
7Drain if finished before the fish, and place back in hot pan.
9Saute onions in one half the oil, medium-low heat in a ten inch nonstick pan.
10When they start to brown add the rest of oil.
11Place the fish filet on top fat side down and turn up heat to medium-high.
12Saute until salmon turns white on bottom.
14Add one quarter cup of water, chicken stock and the orange juice.
15Lower heat and simmer about five minutes.
17The salmon should be pink inside and not over done.
18Cut the filet in half in the pan.
19Using a plastic spatula, pick up the fish and onions and place in one half of plate.
20Add a spoon or two of sauce.
21Add vegetables and arrange in semi-circle.