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Salmon Steaks Almondine

Salmon Steaks Almondine

Preparation Time:
Cook time:
Yield: Serves 4


4 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


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 salmon 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.

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