Salmon Steaks With Orange and Tarragon Sauce

By Moira Hodgson

Updated October 11, 2023

Total Time
1 hour 15 minutes
Prep Time
1 hour 10 minutes
Cook Time
10 minutes
Rating
4(51)
Comments
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Ingredients

Yield:4 servings

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

13 grams carbs; 124 milligrams cholesterol; 601 calories; 14 grams monosaturated fat; 9 grams polyunsaturated fat; 11 grams saturated fat; 39 grams fat; 2 grams fiber; 852 milligrams sodium; 43 grams protein; 7 grams sugar

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

  1. 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.

  2. Step 2

    Meanwhile, preheat broiler to high.

  3. 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.

  4. 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.

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Ratings

4 out of 5
51 user ratings
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Comments

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Elizabeth

I made this just as described, but didn't peel or seed the tomatoes. And based on a comment, I doubled the sauce (actually made half the salmon). Also added some tarragon to the sauce. It was really great! I thought the sauce was going to be too sweet from the orange juice, but it was perfect with the salmon. 5 stars for me.

Barbara Aschenbrenner

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.

sarabeth

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.

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