Salmon with orange sauce

On the one hand, we poach the onion in small cubes until it is transparent. When it is transparent, add the juice of 2 oranges to the pan (I squeeze them with a fork by hand and usually enough pulp falls out). Let it chop chop for about 5 minutes and add a pinch of salt and pepper. Mash everything to make the sauce.

On the other side, grill the salmon with a teaspoon of Aove. Add salt and pepper to taste and serve with the orange sauce (I also served with baked potatoes). And ready!