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Title: Salmon Steaks Almondine
Categories: Shellfish Spice Steak Salmon
Yield: 4 Servings
| 4 | Salmon steaks ----court bouillon----- | |
| 6 1/2 | c | Water |
| 1 | lg | Carrot; cut in 1" pieces |
| 1 1/2 | c | White wine |
| 1 | md | Onion; sliced or chopped |
| 2 | Lemon slices | |
| 1 | tb | Parsley; snipped |
| 1/8 | ts | Peppercorns |
| 1 | Bay leaf ----almondine butter----- | |
| 1 | tb | Butter |
| 1/4 | c | Almonds; sliced |
| 5 | tb | Butter |
| 1 | tb | Fresh lemon juice |
| 1 | ds | Cayenne |
Combine the ingredients in a sauce pan and bring to a boil. Reduce the heat and simmer until the liquid is reduced by about 1/3. Strain the liquid through cheese cloth. Use 1-2 cups for steaming the steaks, about 9-10 minutes. The rest of the court bouillon may be saved by freezing.
In a small skillet, melt 1 tablespoon butter over medium heat. Add almonds. Cook and stir over medium heat until almonds are light brown, about 4 minutes. Add 5 tablespoons of butter, the lemon juice and a dash of cayenne pepper. Stir until the butter melts and then pour over the steamed salmon steaks.
Serve with a fresh fruit salad, au gratin potatoes, broccoli spears and fresh Italian bread.
Serves 4.
(Adapted from a recipe in "Cleaning and Cooking Fish", Bashline, Golden Press, 1982)
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