ROASTED SALMON STEAKS WITH TARRAGON BUTTER

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Roasted Salmon Steaks with Tarragon Butter image

When I roast salmon steaks, I often like to start a pan of root vegetables in the oven 5 to 10 minutes before the salmon. I toss quartered potatoes and 1-inch chunks of parsnips and carrots with a small amount of olive oil. A complete meal is cooked in less than 20 minutes!

Yield makes 4 servings

Number Of Ingredients 7

4 salmon steaks, about 1 inch thick, about 2 to 2 1/2 lbs
Olive oil
Kosher salt and freshly ground black pepper
4 tablespoons (1/2 stick) butter, softened
1 tablespoon fresh tarragon, or 2 teaspoons dried
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper

Steps:

  • Position the oven racks so that the top rack is 6 inches from the top of the oven. Preheat the oven to convection roast at 500°F. Coat a shallow roasting pan and flat roasting rack with nonstick spray.
  • Rinse the salmon steaks under cold running water and pat dry with paper towels. Brush the steaks with olive oil on both sides and sprinkle lightly with salt and pepper.
  • Place the salmon on the roasting rack and roast on the top rack for 5 to 8 minutes or just until the fish flakes easily when tested with a fork.
  • To make the tarragon butter, cream the butter with the tarragon and red wine vinegar until blended and smooth. Add salt and pepper to taste. Serve about 1 tablespoonful of tarragon butter on each salmon steak.

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