succulent salmon
No Image
►
Ingredients For succulent salmon
-
10 ozsalmon filets, skin removed
-
1 pkgchicken stock
-
1/2 tspbasil
-
1/4 tspthyme
-
broccoli florets
-
1/4 corange juice, fresh
-
8baby carrots, or 8 carrot sections cut into 2" pieces
-
1 lgonion, sliced 1/4"
-
2 mdred potatoes
-
salt and pepper to taste
How To Make succulent salmon
-
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.
-
8Add fresh pepper.
-
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.
-
13Add herbs and pepper.
-
14Add one quarter cup of water, chicken stock and the orange juice.
-
15Lower heat and simmer about five minutes.
-
16Baste occasionally.
-
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT