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Salmon: Broiled Salmon Steaks with Tomatoes, Onions, and Tarragon

Source of Recipe


From "Saveur: The New Comfort Food"



List of Ingredients



• ½ cup plus 4 tablespoons extra-virgin olive oil
  
• 2 large yellow onions
  
• 4 medium tomatoes
  
• 16 cloves garlic, smashed
  
• 10 sprigs each of fresh thyme and oregano, plus ½ tablespoon each of fresh thyme and fresh oregano leaves, roughly chopped
  
• Kosher salt and freshly ground black pepper, to taste
  
• 4 10-ounce bone-in salmon steaks
  
• 4 thin slices of lemon
  
• 2 Tbsp fresh tarragon leaves
  
• 2 Tbsp Pernod
  






Instructions



1. Heat oven to 450° F. Line a baking sheet with aluminum foil and grease it with ¼ cup extra-virgin olive oil.
   
   
2. Cut onions into ¼-inch-thick rings; cut tomatoes into ½-inch slices.
   
   
3. Spread out the onions and tomatoes on the baking sheet to form a bed for the salmon steaks. Tuck garlic, thyme, and oregano between vegetables and drizzle with ¼ cup olive oil. Season the vegetables with kosher salt and freshly ground black pepper to taste. Roast the vegetables until soft and lightly browned, about 25 minutes.
   
   
4. Remove the baking sheet from the oven. Set an oven rack 3 inches from the broiler element; heat oven to broil. Arrange salmon steaks on top of the roasted vegetables and drizzle with 2 tablespoons oil, and season with freshly ground black pepper to taste.
   
   
5. Place 1 slice of lemon on each salmon steak and sprinkle ½ tablespoon chopped thyme and ½ tablespoon chopped oregano over the fish. Broil salmon until lightly browned and just cooked through, about 5 minutes. To serve, transfer salmon and vegetables to a platter. Sprinkle with tarragon, Pernod, and remaining oil.
   
   Serves 4