Salmon with Champagne Orange Cream Sauce

Pre-heat oven to 425 degrees.

Heat pan over medium to medium/high heat depending on your stove top, add olive oil and onions. Saute to desired doneness. Key is soft and slightly transulcent onions, not browned or burned onions. Saute at a lower heat if you see them getting too dark.

Add butter, let melt then add flour. Mix flour well into butter and cook for a minute or two.

Add champagne then about a minute later add the buttermilk. Reduce heat and stir occasionally cooking out the alcohol and thickening the sauce. About 5-10 minutes depending on heat level.

Add salt, Cajun seasoning, nutmeg. Stir in and simmer for 1-2 minutes longer.

Add approximately 1/2 can of Mandarin oranges, using some juice as well. Simmer for about 5 minutes more, or until desired thickness ( I like the consistancy of a thin cream soup). Then, add basil.

Spray a baking dish with butter spray to avoid sticking. 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. I will try it within the week but I think it will be good, too.)

Cover the fish with the sauce then cover dish with foil. Bake 15-20 minutes at 425 degrees. Salmon is done when it flakes easily.

Serve over brown rice with a veggie of your choice on the side. There’s a touch of heat in this dish so plan the side accordingly. I initially planned a warm spinach with golden raisins and pine nuts but decided to eat some broccoli slaw in my fridge instead.