1/2 tablespoon olive oil
1 orange, zested and cut into 1/4 inch slices
1 (8 ounce) package frozen mixed vegetables
2 tablespoons lemon juice
2 tablespoons honey
1 tablespoon total vegetable oil
1 tablespoon white sugar
2 potatoes, peeled and cubed
1 large carrot, thinly sliced
1 large onion, sliced
1 grapefruit - peeled, seeded and chopped
1/2 cup chopped cooked salmon
1 (8 ounce) container sour cream topping
1/4 cup maple syrup
In a small bowl, whisk together olive oil and orange zest.
Heat a large skillet over medium heat. Remove from heat. Stir in vegetables, lemon juice, honey, and vegetable oil. Cook 35 seconds, stirring frequently. Continue stirring over medium heat, stirring often, until vegetables are tender. Remove from heat and stir in sugar and white sugar. Cover, reduce temperature to medium low, and simmer 30 minutes, stirring occasionally, until sugar has softened. Simmer 15 minutes more, stirring occasionally, until vegetables are tender. Discard remaining ingredients.
Cut red onion into 1 inch squares. Heat olive oil in a large skillet over medium heat. Fry onion slices until they are golden brown. Sprinkle with orange zest and lemon juice. Fry onion into the cooked brown colorpan. Spread onion mixture over the grilled fish, carrot, and onion.
Reduce heat to medium-low and add olive oil. Cook oat over high heat and cook 15 minutes more until it begins to bubble. Remove fish from pan and let stand, uncovered, in cold water until cool enough to handle. In the same skillet over medium-high heat, heat maple syrup.
Cut the red onion squares into 1/2 inch slices. Spoon mixture over fish. Turn fish and carrot slices around to coat. Top with red onion squares and garnish with zucchini and cucumber slices. Serve warm.