Salmon Steaks With Orange and Tarragon Sauce
Updated Oct. 12, 2023
- Total Time
- 1 hour 15 minutes
- Prep Time
- 1 hour 10 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4salmon steaks (a total of about 2 pounds)
- 2tablespoons olive oil
- 3tablespoons fresh tarragon leaves
- Freshly ground pepper
- 2tablespoons unsalted butter
- 2shallots, minced
- 2ripe tomatoes, peeled, seeded and diced
- ½cup freshly squeezed orange juice
- ½cup dry white wine
- Coarse salt to taste
Nutritional analysis per serving (4 servings)
601 calories; 39 grams fat; 11 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 9 grams polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 43 grams protein; 852 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 2
Meanwhile, preheat broiler to high.
- Step 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.
- Step 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.
Private Notes
Comments
Second time with this recipe, I used the sauce on seared scallops over a bed of arugula, with about half a slice of prosciutto torn onto each plate. Double the sauce. I put all the tarragon into the sauce with the shallots, didn’t bother to peel and seed the tomatoes, and added a little Urfa pepper at the end. I bump it up to 5 stars for this version.
I used filet, just enough for two people. Cou I also used drained canned tomatoes. l coudn’t find tarragon, so I used dill. Added dill to sauce. If I was making for 4, I would double the tomato mixture. It was very good.
I also added some fresh tarragon to the sauce