Salmon Steaks Almondine

  • Preparation Time: 20 minutes
  • Cook time: 25 minutes
  • Yield: 4 servings


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.