Roasted Salmon Steaks With Tarragon Butter Recipes

TARRAGON SALMON STEAKS

Steps:

• Place salmon steaks in an ungreased 13-in. x 9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with the tarragon, parsley, salt and pepper. , Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork.

BROILED SALMON WITH TARRAGON BUTTER

Steps:

• Preheat broiler. Melt butter with lemon juice in small saucepan over low heat. Remove from heat and add generous amount of pepper. Arrange salmon skin side down on broilerproof pan. Brush with half of butter mixture. Season with salt. Broil without turning until just cooked through. Transfer to plates. Add tarragon to remaining butter. Spoon over salmon and serve.

ROASTED SALMON WITH BUTTER

Steps:

• Preheat oven to 475 degrees. Place butter on a rimmed baking sheet and season with salt and pepper. Place sheet in oven until butter melts, about 1 minute.
• Carefully remove sheet from oven and place salmon on top of butter, skin side down; season with salt and pepper. Return sheet to oven.
• Roast until salmon is just cooked through, 8 to 12 minutes, checking frequently. It will flake easily when done. Sprinkle with parsley and serve.

SALMON STEAKS WITH ORANGE AND TARRAGON SAUCE

Steps:

• Wipe the steaks dry with paper towels and sprinkle with olive oil, one tablespoon tarragon leaves and pepper. Leave to marinate for one hour.
• Meanwhile, preheat broiler to high.
• 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.
• 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.

GRILLED SALMON STEAKS WITH TARRAGON SAUCE

Steps:

• Start a grill or preheat broiler.
• Brush both sides of salmon with lemon juice.
• Grill for 5 to 6 minutes per side, turning once, until salmon flakes when prodded with the tines of a fork.
• Meanwhile, in a bowl, combine shallots, tarragon, yogurt, tomato, and parsley.
• Mix well.
• When salmon steaks are done, arrange on dinner plates and spoon some of the tarragon sauce alongside.
• Exchanges Per Serving: 4 Lean Protein, 1/2 Carbohydrate (Skim Milk).
• Nutrition Facts: 240 calories (34% calories from fat), 31 g protein, 9 g total fat (1.4 g saturated fat), 7 g carbohydrates, trace dietary fiber, 77 mg cholesterol, 110 mg sodium.

BAKED SALMON STEAK

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish with olive oil.
• Pour 1/4 cup olive oil in a shallow bowl and dip salmon steaks in oil to coat. Stir garlic salt, onion salt, paprika, black pepper, and salt together in a small bowl; sprinkle seasoning onto salmon. Place salmon steaks into the prepared baking dish and sprinkle with chives, thyme, and spinach leaves. Sprinkle Parmesan cheese over the fish and seasonings.
• Bake in the preheated oven until the salmon is cooked through and the flesh flakes easily, about 45 minutes.

SALMON WITH TARRAGON SAUCE

Steps:

• Place salmon in a greased 2-qt. microwave-safe dish; sprinkle with salt and pepper. Pour wine over top. Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork. Remove salmon and keep warm., Add butter and onion to the pan juices; cover and microwave on high for 1 minute. Stir in the flour, mustard and tarragon until blended; gradually stir in milk. Cook, uncovered for 1-2 minutes or until thickened; stirring every 30 seconds. Serve with salmon.

BAKED SALMON WITH TARRAGON AND BACON

Steps:

• Pre-heat oven to 400°F.
• Butter (or spray with non-stick spray) one side of a large sheet of aluminum foil (double the size needed to hold the salmon fillets in one layer); place in a baking dish (butter side up) large enough to hold the salmon (again, in one layer).
• Fry the finely chopped onion in butter in a frypan until soft and golden but not brown.
• Add the bacon and tarragon and cook for another two minutes.
• Stir in the lemon juice and remove from heat.
• Place the salmon fillets on the foil in the baking dish.
• Cover each fillet with some of the onion/bacon mixture and drizzle any pan juices over as well.
• Fold the foil over the fish and seal to make a parcel.
• Bake for 15-20 minutes, or until fish flakes easily with a fork.
• May be served with a dollops of thick cream or creme fraiche (but I personally don't think it needs it!).

ROASTED SALMON STEAKS WITH TARRAGON BUTTER

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.