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    Simple Weeknight Meals: Salmon Steaks with Tomatoes and Tarragon + Seasonal Squash Tart

    By | Shine Food – Sun, Sep 9, 2012 11:32 AM EDT

    André BaranowskiSalmon Steaks with Tarragon
    Salmon is quickly broiled on a bed of roasted tomatoes and onions, yielding tender, flavorful steaks in just five minutes.
    SERVES 4

    INGREDIENTS
    ½ cup extra-virgin olive oil, plus 4 tbsp.
    2 large yellow onions
    4 medium tomatoes
    16 cloves garlic, smashed
    10 sprigs each of fresh thyme and oregano, plus ½ tbsp. each of fresh thyme and fresh oregano, roughly chopped
    Kosher salt and freshly ground black pepper
    4 10-oz. salmon steaks
    4 thin slices of lemon
    2 tbsp. fresh tarragon
    2 tbsp. Pernod

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    INSTRUCTIONS
    1. Heat oven to 450°. Line a baking sheet with aluminum foil and grease it with ¼ cup of the olive oil. Cut onions into ¼"-thick rings; cut tomatoes into ½" slices. Spread the onions and the tomatoes out on the baking sheet to form a bed for the salmon steaks. Tuck garlic and sprigs of fresh thyme and oregano between vegetables and drizzle with another ¼ cup of the oil. Season the vegetables with salt and pepper to taste. Roast the vegetables until soft and juicy, about 25 minutes.

    2. Remove the baking sheet from the oven. Arrange an oven rack 3" from the broiler element; turn oven to broil and heat. Arrange salmon on top of the roasted vegetables, drizzle with 2 tbsp. of the oil, and season with salt and pepper to taste. Place 1 slice of lemon on each salmon steak and sprinkle chopped thyme and oregano over the fish. Broil the salmon until lightly browned and just cooked through, about 5 minutes.

    3. Sprinkle the salmon steaks with tarragon, Pernod, and remaining 2 tbsp. of oil.

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    Anna Stockwell Season Squash Tart
    Goat cheese and lemon zest balance the sweetness of the squash in this puff pastry tart. A tip: make this recipe with whatever squash is in season at the market.
    MAKES 1 TART

    INGREDIENTS
    1 sheet puff pastry, thawed and rolled out slightly to loosen the dough
    1 yellow squash, sliced into ¼" rounds
    1 zucchini, sliced into ¼" rounds
    ½ butternut squash, cut into large cubes
    3 cloves garlic
    2 tbsp. olive oil plus extra
    ¼ cup heavy cream
    ½ tsp. lemon zest
    3 tbsp. goat cheese
    Salt and pepper, to taste

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    INSTRUCTIONS
    1. Preheat an oven to 350°. Place the rolled out puff pastry sheet on a sheet tray lined with parchment. Using a fork, create a border around the edges, poking holes throughout the middle of the dough to prevent it from rising. Place another sheet of parchment over top and place beans or a pie weight over the surface. Place in the oven and bake; allowing the edges to rise slightly, about 20 minutes. Remove and let cool.

    2. On a separate foil lined tray, arrange the butternut squash and garlic cloves in a single layer. Toss with olive oil and season with salt and pepper. Roast in a 400° oven for 30 minutes. When cool, place into a food processor with the heavy cream, lemon zest, and half of the goat cheese; process until smooth.

    3. On the cooled pastry, spread a coating of the squash mixture in the center. Arrange the squash and zucchini slices overtop, allowing each one to slightly overlap. Drizzle a small amount of olive oil and the remaining goat cheese, crumbled, over top. Place in a 375° oven for 30 minutes and bake until the squash starts to slightly brown, about 30 minutes. Serve warm or at room temperature.

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