-
1
Pre-heat oven to 425 degrees.
-
2
Heat pan over medium to medium/high heat depending on your stove top, add olive oil and onions.
-
3
Saute to desired doneness.
-
4
Key is soft and slightly transulcent onions, not browned or burned onions.
-
5
Saute at a lower heat if you see them getting too dark.
-
6
Add butter, let melt then add flour.
-
7
Mix flour well into butter and cook for a minute or two.
-
8
Add champagne then about a minute later add the buttermilk.
-
9
Reduce heat and stir occasionally cooking out the alcohol and thickening the sauce.
-
10
About 5-10 minutes depending on heat level.
-
11
Add salt, Cajun seasoning, nutmeg.
-
12
Stir in and simmer for 1-2 minutes longer.
-
13
Add approximately 1/2 can of Mandarin oranges, using some juice as well.
-
14
Simmer for about 5 minutes more, or until desired thickness ( I like the consistancy of a thin cream soup).
-
15
Then, add basil.
-
16
Spray a baking dish with butter spray to avoid sticking.
-
17
Place the salmon in the dish (I only had 2 so I saved half of the sauce for another day for some haddock that I have in the fridge.
-
18
I will try it within the week but I think it will be good, too.)
-
19
Cover the fish with the sauce then cover dish with foil.
-
20
Bake 15-20 minutes at 425 degrees.
-
21
Salmon is done when it flakes easily.
-
22
Serve over brown rice with a veggie of your choice on the side.
-
23
Theres a touch of heat in this dish so plan the side accordingly.
-
24
I initially planned a warm spinach with golden raisins and pine nuts but decided to eat some broccoli slaw in my fridge instead.
