Salmon Steaks Almandine
Grrrrrgh!
Course : Salmon
From: HungryMonster.com
Serves: 4
 

Ingredients:

4 fillets salmon steaks
-----court bouillon-----
6 1/2 cups water
1 large carrot -- cut in 1 inch pieces
1 1/2 cups white wine
1 medium onion -- sliced or chopped
2 medium lemon slices -- up to 3
1 tablespoon parsley -- snipped
1/8 teaspoon peppercorns
1 piece bay leaf
-----almandine butter-----
1 tablespoon butter
1/4 cup almonds -- sliced
5 tablespoons butter
1 tablespoon fresh lemon juice
1/8 teaspoon cayenne
 

Preparation:

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. Adapted from a recipe in "Cleaning and Cooking Fish", Bashline, Golden Press, 1982