red skinned potatoes
sliced 1/4 inch
cut into florets
herbal salt substitute
pepper, to taste
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.
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.