Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    salmon steaks
                        -----court bouillon-----
   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      thin          lemon slices -- up to 3
   1      tablespoon    parsley -- snipped
     1/8  teaspoon      peppercorns
   1                    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