Succulent Salmon

Succulent Salmon

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  • 10 oz
    salmon filets, skin removed
  • 2 medium
    red potatoes
  • 1 large
    onion, sliced 1/4"
  • 8
    baby carrots, or 8 carrot sections cut into 2" pieces
  • 1/4 c
    orange juice, fresh
  • ·
    broccoli florets
  • 1/4 tsp
  • 1/2 tsp
  • 1 pkg
    chicken stock
  • ·
    salt and pepper to taste

How to Make Succulent Salmon


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

Printable Recipe Card

About Succulent Salmon

Course/Dish: Fish
Other Tag: Quick & Easy

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