Salmon with Champagne Orange Cream Sauce

• 1 Tablespoon Olive Oil
• 1/4 whole Vidalia Onion
• 2 teaspoons Butter
• 2 Tablespoons Flour
• 1 cup Brut Champagne
• 1 cup Low-fat Buttermilk
• 1 teaspoon Coarse Sea Salt
• 1 Tablespoon Cajun Seasoning
• 1 teaspoon Ground Nutmeg
• 1/2 cans (11-14 Oz. Size) Mandarin Oranges, Including The Juice
• 2 Tablespoons Fresh Basil, Finely Chopped
• 4 ounces, weight Salmon Filets (4 Of Them)

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.

olive oil, vidalia onion, butter, flour, champagne, buttermilk, salt, cajun seasoning, ground nutmeg, oranges, fresh basil

Taken from tastykitchen.com/recipes/main-courses/salmon-with-champagne-orange-cream-sauce/ (may not work)