Salmon Tournedos with Herb Sauce

Ingredients

• 4 6- to 8-ounces salmon steaks (about 3/4 inch thick)
• boned
• skinned
• 2 burrito-style flour tortillas (about 10-inch diameter)
• 3 tablespoons minced fresh chives
• 3 tablespoons minced fresh dill
• 2 tablespoons plus 1/2 cup minced red onion
• 3 tablespoons butter
• 1 cup dry white wine
• 2 tablespoons fresh lemon juice
• 6 tablespoons (3/4 stick) chilled butter
• cut into 6 pieces

Instructions

1. Tuck 1 narrow end of salmon in toward center.
2. Wrap second narrow end around first to form solid round.
3. Repeat with remaining salmon steaks, forming 4 solid rounds.
4. Season with salt and pepper.
5. Preheat oven to 400F.
6. Cut four 3/4-to 1-inch-wide strips from center section of each tortilla.
7. Wrap 2 strips around each salmon round, overlapping ends to encircle completely.
8. Secure with toothpicks.
9. Transfer to baking sheet.
10. Sprinkle tops of salmon with 2 tablespoons chives, 2 tablespoons dill and 2 tablespoons onion.
11. Press to adhere.
12. Melt 3 tablespoons butter in heavy medium saucepan over medium heat.
13. Add 1/2 cup onion; saute until tender but not brown, about 5 minutes.
14. Add wine and lemon juice.
15. Increase heat; boil until sauce is reduced to 1/3 cup, stirring occasionally, about 9 minutes.
16. Set aside.
17. Bake salmon packets until salmon is cooked through, about 10 minutes.
18. Meanwhile, bring sauce to simmer over low heat.
19. Add 6 tablespoons chilled butter 1 piece at a time, whisking just until melted after each addition.
20. Remove from heat.
21. Mix in 1 tablespoon chives and 1 tablespoon dill.
22. Season to taste with salt and pepper.
23. Transfer salmon to plates.
24. Spoon sauce around and serve.