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 |
