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6 oz Salmon fresh
8 oz Chicken Broth
1/2 cup Lemon Juice
1/2 cup Lime Juice
1/2 cup Orange Juice
1/2 cup Wine, white
1 tsp Lemon Zest
1/4 cup Onions, yellow chopped
1 clove Garlic, minced
1/8 tsp Salt
1/8 tsp Pepper, white
4 small Potatoes, red whole
1. Turn heat on to medium. Place salmon in 10" skillet, skin side down. Add liquids, onions, garlic and sprinkle with seasonings. Top with 2 thin slices lemon. Wash small new potatoes and cut into slices about 1/2" thick. Place on top of salmon. Cover. When vapor escapes, start timer for 5 minutes and turn heat down until lid seals and vapor is contained.
2. To serve, remove potatoes and set aside. Drain liquid from pan. Replace lid on pan and holding the lid in place, quickly turn pan over. This will put the salmon in the lid. Remove the pan. Skin side will now be up. Remove the skin from the salmon, replace the pan, covering the salmon, hold tight and flip back to right-side -up. Lift salmon carefully from pan. Serve with fresh wedge of lemon and potatoes to the side.
Nutrition (per serving): 213 calories; 4% calories from fat; 8g total fat; 54.4 mg cholesterol; 289mg sodium; 10.3g carbohydrates; 21g protein.
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