When I roast salmon steaks, I often like to start a pan of root vegetables in the oven 5 to 10 minutes before the salmon. I toss quartered potatoes and 1-inch chunks of parsnips and carrots with a small amount of olive oil. A complete meal is cooked in less than 20 minutes!

　　

Ingredients

makes 4 servings

　　4 salmon steaks, about 1 inch thick, about 2 to 2 1/2 lbs

　　Olive oil

　　Kosher salt and freshly ground black pepper

　　

For the Tarragon Butter

4 tablespoons (1/2 stick) butter, softened

　　1 tablespoon fresh tarragon, or 2 teaspoons dried

　　1 tablespoon red wine vinegar

　　Kosher salt and freshly ground black pepper

　　

Step 1

Position the oven racks so that the top rack is 6 inches from the top of the oven. Preheat the oven to convection roast at 500°F. Coat a shallow roasting pan and flat roasting rack with nonstick spray.

　　

Step 2

Rinse the salmon steaks under cold running water and pat dry with paper towels. Brush the steaks with olive oil on both sides and sprinkle lightly with salt and pepper.

　　

Step 3

Place the salmon on the roasting rack and roast on the top rack for 5 to 8 minutes or just until the fish flakes easily when tested with a fork.

　　

Step 4

To make the tarragon butter, cream the butter with the tarragon and red wine vinegar until blended and smooth. Add salt and pepper to taste. Serve about 1 tablespoonful of tarragon butter on each salmon steak.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.