Roasted Salmon Steaks with Tarragon Butter

• 4 salmon steaks, about 1 inch thick, about 2 to 2 1/2 lbs
• Olive oil
• Kosher salt and freshly ground black pepper
• 4 tablespoons (1/2 stick) butter, softened
• 1 tablespoon fresh tarragon, or 2 teaspoons dried
• 1 tablespoon red wine vinegar
• Kosher salt and freshly ground black pepper

1. Position the oven racks so that the top rack is 6 inches from the top of the oven.
2. Preheat the oven to convection roast at 500F.
3. Coat a shallow roasting pan and flat roasting rack with nonstick spray.
4. Rinse the salmon steaks under cold running water and pat dry with paper towels.
5. Brush the steaks with olive oil on both sides and sprinkle lightly with salt and pepper.
6. 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.
7. To make the tarragon butter, cream the butter with the tarragon and red wine vinegar until blended and smooth.
8. Add salt and pepper to taste.
9. Serve about 1 tablespoonful of tarragon butter on each salmon steak.

salmon, olive oil, kosher salt, butter, fresh tarragon, red wine vinegar, kosher salt

Taken from www.epicurious.com/recipes/food/views/roasted-salmon-steaks-with-tarragon-butter-372488 (may not work)