Succulent Salmon

This salmon recipe takes just a couple of minutes to prepare and it's delicious. Chicken stock and orange juice combined with onion add a distinctive savory flavor.

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Yield: 2 Servings

Ingredients:
2 (5-6 ounces) skinless salmon fillet
2 medium potatoes
1 large onion, sliced
8 baby carrots (or 8 carrot sections, cut into 2" pieces)
1/4 cup fresh orange juice
1 broccoli, cut into florets
1 tablespoon olive oil
1/4 teaspoon thyme
1/2 teaspoon basil
1 package herb-ox low salt chicken stock mix
Salt and pepper to taste

Directions:

1. 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.

2. 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.

3. Saute onions in one half the oil, medium to low heat in a ten inch teflon pan. When they start to brown add the rest of oil.

4. Place the salmon fillet on top fat side down and turn up heat to medium-high. Saute until salmon turns white on bottom. Add herbs and pepper.

5. 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.

6. Pick up the fish and onions and place in one half of plate. Add a spoon or two of sauce. Place vegetables on the plate and serve.

Enjoy your meal !!
Bon Appétit !!
Bon appetito !!
Guten Appetit !!
Buon Apetite !!
Bom apetite !!