Ingredients

Preparation and cooking time about 30 minutes
4 salmon steaks (about 1/2 pound each)
2 tablespoons olive oil
1 onion, thinly sliced
3 medium carrots, peeled and sliced into thin rounds
2 cloves garlic, very finely chopped
3/4 cup dry white wine (or white grape juice)
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper, to taste

Directions

Press on the salmon steaks to feel for the pin bones and remove them with your fingers or with pliers if they're stubborn.

In a large, nonstick frying pan, heat the oil over medium-high heat. Cook the steaks until just browned on one side; flip them, and brown the other side.

Remove the salmon from the pan; drain off the fat. In the same pan, cook the onion, carrots and garlic over medium-high heat until soft and slightly golden, about 7 minutes. Add the wine (or grape juice) and 3/4 cup water to the pan to deglaze it. Put the salmon back in the pan, cover, and cook until done, another 10 to 12 minutes.

Remove the salmon from the pan, leaving the liquid and vegetables in the pan. Taste the sauce and, if necessary, boil for a few minutes to reduce it to intensify its flavor. Add the cilantro and parsley to the sauce. Swirl in the butter. Season with salt and pepper to taste. Arrange the vegetables over the salmon and spoon the sauce over all. Makes 4 servings.