Minute Salmon Steaks

° Serves 4

This is an elegant dish to serve at a special dinner or lunch. Most steamed and buttered vegetables, from potatoes to broccoli, go well with it. Use wild salmon, if you can.

• 4 salmon steaks (5 to 6 ounces each and about 1 inch thick), skin and bones removed
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon peanut oil
• 1 teaspoon chopped tarragon
• 1 tablespoon chopped flat-leaf parsley
• 1 clove garlic, peeled, crushed, and chopped fine (½ teaspoon)
• ¼ cup olive oil
• 4 teaspoons lemon juice

Preheat the broiler. Sprinkle the salmon steaks with the salt, pepper, and oil. Arrange them on a cookie sheet lined with nonstick aluminum foil and set aside.

Mix the tarragon, parsley, garlic, and olive oil together in a bowl.

Place the steaks under the broiler, 5 or 6 inches from the heat source, and cook for 4 to 5 minutes, until just pink inside.

Add the lemon juice to the herb sauce. Transfer the salmon steaks to warmed dinner plates, spoon the sauce over them, and serve immediately.

These steaks cook in only a few minutes, and the sauce can be made ahead.