From FISH - the complete guide to buying and cooking
1Tbsp olive oil
4 salmon steaks, 1/2 pound each
salt and pepper to taste
1/2 cup dry white wine
1/3 cup minced fresh chives
3 sprigs fresh tarragon
2 Tbsp butter
2 fresh meaty plum tomatoes, seeded and minced
1/2 lemon
Preheat a 10- or 12-inch nonstick pan over medium-high heat until it is quite hot, about 5 minutes. Preheat the oven to about 200 degrees. Add the oil, turn the heat to high, and cook the steaks 3-4 minutes per side, depending on their thickness; season them as they cook. They should be nicely browed, but not cooked through. Remove the steaks to a platter and place the platter in the oven.
Add the wine, reduce the heat slightly, and let it bubble away for 1 minute or so. Add the herbs and butter and stir. When the butter has melted, add the tomatoes and cook for another 30 seconds. Taste for seasoning. If the sauce is flat after you've added salt and pepper, add a few drops of lemon juice.
Spoon the sauce over the salmon steaks and garnish with chives.
