Juice of 1½ lemons
2 center-cut salmon steaks, cut 1 ¼ inches thick
Salt and pepper to taste
¼ cup white wine vinegar
2 Tbs shallots, finely chopped
2 Tbs fresh tarragon, finely chopped
2 egg yolks
2 Tbs water
½ cup (1 stick) unsalted butter
1 small ripe tomato, peeled, seeded and finely chopped
1 Tbs fresh flat-leaf parsley, finely chopped
Preheat the broiler. Put salmon steaks on a broiler pan and squeeze on juice of ½ lemon. Season with salt and pepper, to taste.
To prepare sauce: Combine vinegar, shallots, and one tablespoon chopped tarragon in the top of a double broiler. Bring to a boil over medium heat and cook until liquid evaporates but shallots and tarragon are still moist. Remove from heat and cool. Add egg yolks and water to saucepan and cook over simmering water, whisking constantly.
Whisk in butter, juice of ½ lemon, and chopped tomato. Continue to cook over low heat, whisking constantly, for about five minutes or until sauce is thickened. Add salt and pepper, to taste. Stir in remaining one tablespoon tarragon and chopped parsley. Keep sauce warm while preparing salmon.
Broil the salmon steaks four inches from the source of heat for about five minutes. Turn the salmon, squeeze on juice of remaining ½ lemon and cook five minutes more, or until fish is done.
To serve, nap sauce onto heated serving plate and top with broiled salmon. Serve at once.
Gilbertie, Sal. Kitchen Herbs: The Art and Enjoyment of Growing Herbs and Cooking with Them: New York, Bantam Books, 1988.