Salmon steaks almondine
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Salmon steaks almondine
  Salmon    Seafood  
Last updated 6/12/2012 1:21:14 AM. Recipe ID 53342. Report a problem with this recipe.
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      Title: Salmon steaks almondine
 Categories: Seafood, Spice mix
      Yield: 4 Servings
 
      4    Salmon steaks
           -----court bouillon-----
  6 1/2 c  Water
      1 lg Carrot; cut in 1" pieces
  1 1/2 c  White wine
      1 md Onion; sliced or chopped
      2    Lemon slices
      1 tb Parsley; snipped
    1/8 ts Peppercorns
      1    Bay leaf
           -----almondine butter-----
      1 tb Butter
    1/4 c  Almonds; sliced
      5 tb Butter
      1 tb Fresh lemon juice
      1 ds 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
  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.
  
  Serves 4.
  
  (Adapted from a recipe in "Cleaning and Cooking Fish", Bashline,
  Golden Press, 1982)
 




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Recipe ID 53342 (Apr 03, 2005)

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