Salmon Steaks With Orange and Tarragon Sauce

• 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
• 1/2 cup freshly squeezed orange juice
• 1/2 cup dry white wine
• Coarse salt to taste

1. Wipe the steaks dry with paper towels and sprinkle with olive oil, one tablespoon tarragon leaves and pepper.
2. Leave to marinate for one hour.
3. Meanwhile, preheat broiler to high.
4. Melt the butter and soften the shallots without browning.
5. Add the tomatoes, orange juice and white wine and reduce by half, over high heat.
6. Season to taste with salt and pepper and set aside.
7. Broil the fish for three to five minutes on each side.
8. Place on a heated platter and pour the sauce on top.
9. Sprinkle with remaining tarragon and serve.

salmon, olive oil, tarragon, freshly ground pepper, unsalted butter, shallots, tomatoes, freshly squeezed orange juice, white wine, salt

Taken from cooking.nytimes.com/recipes/2869 (may not work)