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Orange-carmelized onion salmon

Submitted by on Monday, 28 September 2009 No Comment

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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