Orange-carmelized onion salmon
Submitted by Debra Legg on Monday, 28 September 2009
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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.
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Copyright 2009 Debra Legg. All rights reserved.
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