Recipe - Grilled Salmon Steaks With Tarragon Sauce

4 Salmon steaks
One half Lemon; juice of

FOR THE TOMATO VINAIGRETTE
4 Tomatoes
90 ml Extra virgin olive oil;
(6tbsp)
15 ml White wine vinegar; (1tbsp)
30 ml Waitrose Green Olive; Lemon
& Coriander
; Tapenade (2tbsp)
1 Clove garlic; crushed
Salt & freshly ground black
pepper

To make the tomato vinaigrette, pour boiling water over the tomatoes, leave
for 1 minute then drain and remove their skins. Cut each tomato into
quarters, remove the seeds and cut the flesh into small dice. Mix with the
olive oil, vinegar, tapenade, garlic, salt and pepper.

Brush the salmon steaks with a little extra olive oil. Season with salt,
pepper and lemon juice and lay them in the grill pan. Place under a
preheated grill for about 3 minutes or until beginning to brown. Turn over
and brush with more olive oil. Season again with salt, pepper and lemon
juice and grill for a further 3 minutes or until cooked. Place on warmed
plates and keep warm.

Gently heat the tomato vinaigrette until just warm. Stir in the fish
cooking juices from the grill pan. Spoon the tomato vinaigrette around the
salmon and serve.

Converted by MC_Buster.

NOTES : The Tartan Quality Mark is the hallmark of premium quality Scottish
salmon. Each fish has been produced to strict guidelines as set down by the
Scottish Salmon Growers Association and has a unique identification number
which allows it to be traced back to the farm. This method of cooking
salmon is very light and healthy and takes only minutes, yet is special
enough to serve at a dinner party. It is important to choose ripe but firm,
wellflavoured tomatoes for the vinaigrette. Serve with a green salad and
couscous.

Converted by MM_Buster v2.0l.