Broiled Salmon Steaks with Tomatoes, Onions, and Tarragon
Fresh herbs and roasted vegetables create this colorful and delicious salmon dish.
Yield: serves 4
- 1⁄2 cup extra-virgin olive oil, plus 4 tbsp.
- 2 large yellow onions
- 4 medium tomatoes
- 16 cloves garlic, smashed
- 10 sprigs each of fresh thyme and oregano, plus 1⁄2 tbsp. each of fresh thyme and fresh oregano, roughly chopped
- Kosher salt and freshly ground black pepper
- 4 (10-oz.) salmon steaks
- 4 thin slices of lemon
- 2 tbsp. fresh tarragon
- 2 tbsp. Pernod
- Heat oven to 450°. Line a baking sheet with aluminum foil and grease it with 1⁄4 cup of the olive oil. Cut onions into 1⁄4"-thick rings; cut tomatoes into 1⁄2" slices. Spread the onions and the tomatoes out on the baking sheet to form a bed for the salmon steaks. Tuck garlic and sprigs of fresh thyme and oregano between vegetables and drizzle with another 1⁄4 cup of the oil. Season the vegetables with salt and pepper to taste. Roast the vegetables until soft and juicy, about 25 minutes.
- Remove the baking sheet from the oven. Arrange an oven rack 3" from the broiler element; turn oven to broil and heat. Arrange salmon on top of the roasted vegetables, drizzle with 2 tbsp. of the oil, and season with salt and pepper to taste. Place 1 slice of lemon on each salmon steak and sprinkle chopped thyme and oregano over the fish. Broil the salmon until lightly browned and just cooked through, about 5 minutes.
- Sprinkle the salmon steaks with tarragon, Pernod, and remaining 2 tbsp. of oil.