Cooking With Vegetables

10 oz Salmon fillet
(remove the skin) 2 md Red potatoes
1 lg Onions, sliced 1/4 inch
8 Baby carrots or 8 carrot
Sections, cut into 2″ Pieces 1/4 c Fresh orange juice
Broccoli, cut into florets 1 tb Olive oil
1/4 ts Thyme
1/2 ts Basil
1 pk Herb-ox low salt
Chicken stock mix Salt, pepper,to taste
This is a new adaptation from a series of fish recipes I developed for “people who don’t like fish”. The stock and juice combined with the onion add a distinctive savory flavor. The combination makes it hard to distinguish the individual flavors. This dinner takes less than ten minutes to complete. 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. Saute 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. Saute 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.

1 Large double goose breast — removed from bone
4 juniper berries — smashed
1 Teaspoon fresh rosemary leaves — chopped
1/4 Cup olive oil — plus 4 T
2 Tablespoons red wine vinegar
2 Medium onions — in 1/4″ dice
3 green apples, peeled, cored — in 1″ dice
2 Tablespoons caraway seeds
2 boiled potatoes, peeled — in 1/4″ cubes
1/2 Cup bread crumbs
1 Bunch Italian parsley — finely chopped
1 Pinch cloves
1 egg

Lay breast out in brownie pan. In a mixing bowl, stir together juniper, rosemary, olive oil and vinegar and pour over breast. Cover and refrigerate for 24 hours.
In a 14-inch saute pan, heat remaining oil over medium heat and add onions. Cook until softened, about 8 to 10 minutes. Add apples, caraway and cooked potatoes and cook another 10 minutes, or until apples have started to soften. Remove from heat and allow to cool. Add bread crumbs, parsley, cloves and egg and season with salt and pepper and set aside.
Preheat oven to 425 degrees. Remove goose from marinade, brush off and pat dry. Season with salt and pepper and lay flat on cutting board. Lay stuffing out evenly over goose and roll up like a jelly roll. Tie securely with butcher’s twine and place in roasting pan. Roast in oven for 45 to 50 minutes, or until internal temperature reaches 150 degrees. Remove, allow to rest 10 minutes and carve. Serve with spiced white cabbage.