Ingredients

  • 4 salmon steaks (a total of about 2 pounds)
  • 2 tablespoons olive oil
  • 3 tablespoons fresh tarragon leaves
  • Freshly ground pepper
  • 2 tablespoons unsalted butter
  • 2 shallots, minced
  • 2 ripe tomatoes, peeled, seeded and diced
  • ½ cup freshly squeezed orange juice
  • ½ cup dry white wine
  • Coarse salt to taste
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      700 calories; 48 grams fat; 19 grams saturated fat; 2 grams trans fat; 23 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 47 grams protein; 155 milligrams cholesterol; 705 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Wipe the steaks dry with paper towels and sprinkle with olive oil, one tablespoon tarragon leaves and pepper. Leave to marinate for one hour.
  2. Meanwhile, preheat broiler to high.
  3. Melt the butter and soften the shallots without browning. Add the tomatoes, orange juice and white wine and reduce by half, over high heat. Season to taste with salt and pepper and set aside.
  4. Broil the fish for three to five minutes on each side. Place on a heated platter and pour the sauce on top. Sprinkle with remaining tarragon and serve.

Dining and Cooking