Culinary Guides

When you want something off the grill that is not the usual burgers and dogs, these salmon steaks are it. A quick marinade of olive oil, salt, and a generous handful of fresh tarragon gives the fish a gentle anise note, and the whole thing comes together fast.

Ingredients

• 1/2 cup extra virgin olive oil (EVOO)
• 1/4 cup chopped fresh tarragon
• 1/2 teaspoon salt
• 4 salmon steaks (8 ounces each)

Directions

1. In a medium bowl, stir together the olive oil, chopped tarragon, and salt until the salt dissolves.
2. Put the salmon steaks in a shallow dish or a resealable bag and pour the marinade over, turning to coat. Cover and refrigerate at least 15 minutes, or up to 2 hours for more flavor.
3. Heat the grill to medium-high. For charcoal, wait until the coals are ashed over and evenly spread; for gas, set the burners to medium-high. Brush the grates with a little oil so the fish does not stick.
4. Lift the salmon from the marinade, letting the excess drip off, and grill about 2 to 3 minutes per side, until the fish is opaque and flakes easily. It is done at an internal temperature of 145F (63C). Do not overcook.
5. Let the salmon rest a few minutes so the juices settle, garnish with a little more tarragon, and serve with a garden salad, grilled vegetables, or a light grain.

Fifteen minutes in the marinade is enough on a busy night, but an hour or two deepens the flavor. Watch the fish closely, since salmon steaks cook fast and dry out if left too long.

Grower's tip: Tarragon flavor is strongest just before the plant blooms, so cut sprigs in early summer for the most aromatic leaves. The leaves bruise easily, so snip stems with scissors rather than stripping them by hand, and keep cutting to keep the plant producing.

Fresh tarragon is what makes this dish, and it is easy to grow. Start a little tarragon along with your other favorite herbs so a marinade like this is always a snip away.