Search
by Ingredient

Succulent Salmon

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

2 servings

Prep

20 min

Cook

30 min

Ready

50 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
10 ounces salmon fillets
remove skin
Camera
2 medium red skinned potatoes
* Camera
1 large onions
sliced 1/4 inch
Camera
8 each baby carrots
Camera
¼ cup orange juice
fresh
Camera
1 x broccoli florets
cut into florets
* Camera
1 tablespoon olive oil
Camera
¼ teaspoon thyme
* Camera
½ teaspoon basil
* Camera
1 package herbal salt substitute
*
1 x chicken broth
* Camera
1 x salt
pepper, to taste
* Camera

Ingredients

Amount Measure Ingredient Features
289 ml/g salmon fillets
remove skin
Camera
2 medium red skinned potatoes
* Camera
1 large onions
sliced 1/4 inch
Camera
8 each baby carrots
Camera
59 ml orange juice
fresh
Camera
1 x broccoli florets
cut into florets
* Camera
15 ml olive oil
Camera
1.3 ml thyme
* Camera
2.5 ml basil
* Camera
1 package herbal salt substitute
*
1 x chicken broth
* Camera
1 x salt
pepper, to taste
* Camera

Directions

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.

Sauté 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.

Sauté 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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 146g (5.1 oz)
Amount per Serving
Calories 21847% from fat
 % Daily Value *
Total Fat 11g 18%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 147mg 6%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 33g
Vitamin A 56% Vitamin C 20%
Calcium 3% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe