Salmon with sauteed onions and mushrooms topped with bechamel sauce

 In my quest for new Shabbat fish recipes and in keeping with my husband's likes and dislikes, I decided to make a salmon vol au vent, but then, since I was in no mood to prepare the shell, and had no time to go buy them, I decided to simplify the recipe and use the same basic ingredients, minus the puff pastry. This recipe is easy and can be transformed easily with just a few simple changes.

This is what you'll need:
6 to 8 salmon fillets
1 pint mushrooms sliced or quartered
1 large diced, onion
3 tbsp kosher margarine
3 tbsp flour
1 1/2 cups liquid (white wine or soy-almond milk)
4 tsps olive oil
1 tbsp honey
sprinkle of nutmeg
salt and pepper

Start by preheating the oven on roast at 375F, then in oven-proof dish, place the salmon which you've oiled with the 2 tsps of olive oil, then spoon the honey over the fish and sprinkle with salt and pepper. Roast it for 15 minutes then finish off at 350 on bake for another 10 minutes or so till it becomes glossy and browns on the edges, remove it from the oven and it them rest.
In a large skillet heat up the remaining olive oil, then saute the onions till they start to brown lightly then add the mushrooms, saute them till their water comes out and they start to brown, season with the nutmeg, salt and pepper. Finally, in a small sauce pan, melt the margarine then add the flour and whisk till you have a smooth paste, then when it starts to brown a little, add the liquid a little at a time and whisk till it forms a sauce, make sure not to have any lumps, season with salt and pepper.
Place the salmon on the plate, spoon over the onion and mushroom mix and top with a small ladle of bechamel, it's simple and elegant and sure to be a hit.
* for a twist you can saute kosher shrimp with the onions and mushrooms