Salmon Steaks Almondine
Yield
4 servingsPrep
10 minCook
35 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
salmon steaks
|
*
|
| 1 | x |
court bouillon
|
* |
| 1 | x |
almond butter
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
salmon steaks
|
*
|
| 1 | x |
court bouillon
|
* |
| 1 | x |
almond butter
|
*
|
Directions
Combine the ingredients in a sauce pan and bring to a boil.
Reduce the heat and simmer until the liquid is reduced by about ⅓.
Strain the liquid through cheese cloth.
Use 1 to 2 cups for steaming the steaks, about 9 to 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.
