Salmon Steaks Almondine

Almondine (sometimes spelled amandine) is French for “with almonds” and it remains one of the most reliable ways to turn a plain fillet into something worthy of a white tablecloth. Salmon steaks steam gently in court bouillon, the aromatic poaching liquid built from onion, carrot, herbs, and wine. That bath keeps the fish moist and mild while an almond-browned butter does all the flavor work at the end.

The browned butter is the moment that makes or breaks this dish. Butter and almonds go into the skillet together, and the almonds should turn light gold before the butter hits nut-brown. Pull it too soon and you miss the toasty depth. Push it too far and the butter turns bitter. A squeeze of lemon and a pinch of cayenne wake it up, then the whole pan pours over the steamed fish at the table.

Chef Tips

• Strain the court bouillon through cheesecloth before using. Bits of peppercorn and herb stems stick to the salmon otherwise.
• Watch the almonds closely. They go from pale to burnt in under a minute once the butter browns.
• Check salmon at 8 minutes. Thinner steaks cook faster than thick center-cut pieces, and overcooked salmon goes dry and chalky.
• Pat the steaks dry before serving so the almondine butter clings instead of pooling in watery puddles.

Variations

• Swap salmon for trout or sole fillets, adjusting steam time down to 4 to 5 minutes.
• Use sliced almonds for a more delicate crunch or slivered for more chew.
• Add a tablespoon of capers to the browned butter for a salty-tangy edge.