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Salmon Steaks with Orange-Butter Sauce
This dish has it all: relatively simple preparation, fabulous taste, and incredible
presentation value.
| 1/2 c. orange juice |
4 T. shallots, finely chopped |
| 6 T. butter, softened |
3/4 c. tomatoes, seeded and diced |
| salt and freshly ground black pepper to taste |
2 T. olive oil |
| 6 skinless salmon steaks, total about 2 lbs. |
coriander or parsley leaves as garnish |
- Mix the juice and shallots in a small saucepan. Bring the juice to a boil, and cook long
enough to reduce it by half. Add the butter and tomatoes. Cook them only long enough to
blend, a minute or so. Season with salt and pepper, and set it aside.
- Warm a large, dry skillet, about 5 minutes. Turn heat to medium high for
another 5 minutes. Rub 3 of the steaks with a tablespoon of olive oil, season them
with salt and pepper. Add them to the pan. Turn the steaks only once, using the
Canadian Method to compute the required time.
- Transfer them to a warm platter, and repeat with the remaining steaks. Pour the sauce over
the steaks, garnish, and serve.
6 servings
Source: Pierre Franey and Bryan Miller, The Seafood Cookbook
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