Orange-carmelized onion salmon
Once in a while, the big people stage a coup. Last week, after pizza one night and macaroni and cheese the next, the adults were due an uprising.
I’d planned on plain baked salmon until I saw a version of this recipe on the back of the box. It sounded good and, even more importantly, it sounded quick. So I gave it a try.
I’m glad I did. Dad liked it better than the salmon itself – which, to tell the truth was overcooked. I had to put the leftovers away quickly because spoonsful kept finding their way to my mouth. The recipe makes more than enough for the 12 ounces of salmon we had – I plan to use the rest over chicken.
The kids wouldn’t try it, though Big Guy did eventually agree to taste a miniscule bite of salmon. “It’s not as bad as I thought it would be,” came his ringing endorsement.
Orange-carmelized sauce for salmon
- 1 onion, thinly sliced
- 3 tbl. butter
- 1 c. orange juice
- 1/2 c. white wine
- 1/2 tsp. tarragon
- 3 tbl. butter
- 3 tbl. flour
Cook onion until brown in 3 tbl. butter. Add orange juice, wine and tarragon and simmer for three minutes. Melt the rest of the butter and add flour. Add to orange juice mixture and simmer until thickened.
Copyright 2009 Debra Legg. All rights reserved.
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