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Ingredients
4 1/2 pound salmon steaks
2 tablespoons of Butter
1/2 cup of Dry white wine
1/2 Lemon
1 tablespoon of Olive oil
Salt and pepper
3 Springs fresh tarragon
2 Tomatoes - seeded and minced
4 Whole chives for garnish
Instructions
Preheat 12 inch nonstick pan over medium-high heat until it is quite hot.
Preheat oven to about 200F for warming.
Pour oil into pan and turn heat to high.
Cook steaks 3 to 4 minutes per side, depending on their thickness, seasoning as they cook. They should be nicely browned, but not cooked through.
Remove the steaks to a platter and place the platter in the oven.
Add the wine to the pan and reduce the heat slightly. Let it bubble away for 1 minute or so.
Add the herbs and butter and stir.
When the butter has melted, add the tomatoes and cook another 30 seconds.
Taste for seasoning; if the sauce is flat after you've added salt and pepper, add a few drops of lemon juice.
Spoon the sauce over the salmon steaks and garnish with chives.
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