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Succulent Salmon (C 1992 George Gilder

Succulent Salmon (C 1992 George Gilder recipe image
This Mediterranean main features Salmon fillet Broccoli, cut into florets. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 520.0
Dietary: Gluten-free
Description
This Mediterranean main features Salmon fillet Broccoli, cut into florets. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 10 ounce Salmon fillet Broccoli, cut into florets
Directions
  1. 1
    remove the skin) 1 tb Olive oil 2 md Red potatoes 1/4 ts Thyme 1 lg Onions, sliced 1/4 inch 1/2 ts Basil 8 Baby carrots or 8 carrot 1 pk Herb-ox low salt Sections,
  2. 2
    cut into 2" Chicken stock
  3. 3
    mix Pieces Salt, pepper,to taste 1/4 c Fresh orange juice This is a new adaptation from a series of fish recipes I developed for "people who don't like fish".
  4. 4
    The stock and juice combined with the onion add a distinctive savory flavor.
  5. 5
    The combination makes it hard to distinguish the individual flavors.
  6. 6
    This dinner takes less than ten minutes to complete.
  7. 7
    Cut the potatoes into one quarter inch slices and place into a pan of cold water.
  8. 8
    Turn pot on high until it starts to boil.
  9. 9
    Add the carrots after three minutes.
  10. 10
    Salt the water and reduce heat to medium.
  11. 11
    Cook until tender, about six to seven minutes.
  12. 12
    Add broccoli about 2 minutes before the potatoes are finished.
  13. 13
    Drain if finished before the fish, and place back in hot pan.
  14. 14
    Add fresh pepper.
  15. 15
    Saute onions in one half the oil, med-low heat in a ten inch teflon pan.
  16. 16
    When they start to brown add the rest of oil.
  17. 17
    Place the fish fillet on top fat side down and turn up heat to med- high.
  18. 18
    Saute until salmon turns white on bottom.
  19. 19
    Add herbs and pepper.
  20. 20
    Add one quarter cup of water, chicken stock and the orange juice.
  21. 21
    Lower heat and simmer about five minutes.
  22. 22
    Baste occasionally.
  23. 23
    The salmon should be pink inside and not over done.
  24. 24
    Cut the filet in half in the pan.
  25. 25
    Using a plastic spatula, pick up the fish and onions and place in one half of plate.
  26. 26
    Add a spoon or two of sauce.
  27. 27
    Add vegetables and arrange in semi-circle

Nutrition Facts

Servings 2

Amount Per Serving
Calories 520.0kcal
% Daily Value *
Total Fat 32.5g50%
Saturated Fat 7.8g39%
Cholesterol 137.5mg46%
Sodium 147.5mg7%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 50.0g100%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 1992, boiling, broccoli, cut, fillet, fish, florets, george, gilder, main, mediterranean, salmon, sautéing, simmering, succulent, title
Read it online: https://www.chefs-mate.com/recipe/succulent-salmon-c-1992-george-gilder/