Email to Cat      

Recipe Categories: Catgurrl's HOME PAGEAppetizers Barbecue-Grill Bath-Body Beverages Bread Breakfast-Brunch Brownies-Bars Burgers Butters-Spreads Cajun-Creole Cakes-Tortes Campfire Candy Canning-Preserving CarnivalFare Casseroles Cats-Mewsings Cheesecake Chili ComfortFood Condiments Cookies Cooking-For-Two Crockpot Desserts Economical Ethnic Fish-Shellfish Fix-and-Freeze Food-As-Medicine Fruit GameDay Gifts Holiday IceCream Kid-Approved KitchenAid Lowfat LunchCounter MainDish Marinades-Rubs Meats Miscellaneous Muffins PacificNorthwest Pasta Pastries Pets PicnicBasket Pies-Tarts Pizza Poultry Quick-n-Easy Relishes-Salsa Rice Salad-n-Dressing Sandwiches Sauces Snacks SoulFood Soup-Chowder SouthernFavorites SpecialEvents Tips-and-Tricks Vegetables-Sides Vegetarian WildGame YourComments

Orange Sauce [for salmon]




Source of Recipe


From "The Jewel Lake Seafood Market Cookbook"






List of Ingredients



• 3 Tbsp butter
  
• 1/4 cup flour
  
• 1/2 tsp ginger powder
  
• Pinch dry mustard
  
• 1/4 cup orange juice, with extra for thinning
  
• 1/3 cup Cointreau (orange liqueur)
  
• 2 Tbsp grated orange peel
  






Instructions



1. In a saucepan, melt the butter over medium heat. Add the flour, ginger and mustard. Slowly stir in the juice, Cointreau and orange peel, adding more juice as necessary to make sauce slightly thickened, to a creamy soup consistency. Cover and keep warm over very low heat, stirring frequently, until salmon is ready. Pour under or over the cooked salmon.
   
   Makes sauce for 6 servings.