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Ingredients:
4 Alaska Salmon Steaks
Court Bouillon Ingredients:
6 1/2 cups Water
1 large Carrot, cut in 1" pieces
1 1/2 cups White Wine
1 medium Onion, sliced or chopped
2 to 3 thin Lemon slices
1 Tbsp Parsley, snipped
1/8 tsp Peppercorns
1 Bay Leaf
Almondine Butter Ingredients:
1 Tbsp Butter
1/4 cup Almonds, sliced
5 Tbsp Butter
1 Tbsp fresh Lemon Juice
1 dash Cayenne
Directions
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.
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