Salmon tenderloin with creamy orange sauce

(Can be half a day in advance). Peel and chop onions. Heat 1 tablespoon of butter in pan 1 and fry the onion over low heat for about 3 minutes. In the meantime, clean the orange well under cold running water and peel thinly off. Squeezing orange. Add orange juice and half of orange zest with wine and fondness to onion. Bring to the boil and reduce to about 1 dl on high heat for about 10 minutes. Bring the moisture above the bowl through the sieve and pour it back into the pan. Bring back to the boil. Add cream and rest of orange zest and spread 3 sprigs of thyme leaves over pan of twigs. Reduce another 4 minutes on high heat until light-fast sauce is created. Season with salt and pepper. Cut the olives into slices.

Preheat four plates. Heat sauce again. Cut the salmon fillets and sprinkle with salt and pepper. Heat residual butter in frying pan. Arrange the tenderloins in brown for about 4 minutes and cook until they are halfway. Put salmon fillets on plates. Give sauce around it. Garnish with olives and the rest of thyme.