Best Silver Salmon Martini Recipes

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BIG CITY SALMON WITH MARTINI SAUCE



Big City Salmon with Martini Sauce image

Provided by Susan Spicer

Categories     Sauce     Side     Broil     Dinner     Salmon     Simmer     Boil

Yield makes 4 servings

Number Of Ingredients 16

4 (6-ounce) salmon fillets
Salt and pepper
Chopped fresh parsley, as desired
2 tablespoons olive oil (if sautéing)
Martini Sauce
Martini Sauce
1 tablespoon minced shallot
1/4 cup gin
1/4 cup dry vermouth
1 teaspoon chopped whole juniper berries
1 teaspoon dried or brined green peppercorns, optional
1/4 cup heavy cream
2 teaspoons butter
6 pimiento-stuffed queen olives, sliced into rings
Fresh lemon juice
Salt and pepper

Steps:

  • Season each piece of salmon with salt and pepper and sprinkle with a little chopped parsley. If sautéing, heat the olive oil in a wide skillet and cook the fish, about 3 minutes on the first side, then about 2 minutes on the second side to achieve a medium-rare temperature. (Increase the cooking time by about 90 seconds on each side if you want the salmon to be cooked through.) You may also grill or broil the salmon, as desired.
  • Spoon the Martini Sauce over (or alongside) the cooked salmon and serve immediately. This salmon is delicious with boiled new potatoes or rice.
  • Martini Sauce
  • Place the shallots, gin, vermouth, juniper berries, and green peppercorns in a small saucepan and bring to a boil. Lower the heat and simmer until reduced to about 3 tablespoons liquid. Add the cream and reduce to 1/4 cup.
  • Strain and return the liquid to the saucepan (discard the solids). Whisk in the butter. Add the olives and season to taste with lemon juice, salt, and a little pepper. Cover and keep warm while you prepare the salmon.

SALMON WITH MARTINI SAUCE



Salmon with Martini Sauce image

Categories     Sauté     Salmon     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 14

2 cups dry vermouth
1/4 cup minced shallots
2 teaspoons coarsely crushed juniper berries*
1 teaspoon coarsely crushed green peppercorns
1 8-ounce bottle clam juice
3/4 cup whipping cream
3 tablespoons butter
2 teaspoons olive oil
4 6-ounce skinless boneless salmon fillets
1 tablespoon chopped fresh parsley
1/4 cup sliced pimiento-stuffed green olives
2 tablespoons dry gin
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh chives

Steps:

  • Combine vermouth, shallots, juniper berries, and peppercorns in heavy small saucepan. Boil until liquid is reduced to 1/4 cup, about 12 minutes. Add clam juice and boil until reduced by half, about 8 minutes. Add cream and boil until mixture is reduced to 3/4 cup, about 8 minutes. Add butter 1 tablespoon at a time, whisking until melted before adding more. Strain sauce through fine-meshed strainer. Return sauce to saucepan. (Can be made 2 hours ahead. Keep at room temperature.)
  • Heat oil in heavy large skillet over medium-high heat. Sprinkle salmon with parsley, then salt and pepper. Add salmon to skillet and sauté until just cooked through, about 4 minutes per side.
  • Meanwhile, rewarm sauce. Stir in olives, gin, and lemon juice. Season sauce to taste with salt and pepper. Place salmon on plates. Drizzle sauce over. Garnish with chives and serve.
  • *Juniper berries are available in the spice section of most supermarkets.

SALMON MARTINI FOR 2 (SALAD IN A GLASS)



Salmon Martini for 2 (Salad in a Glass) image

Make and share this Salmon Martini for 2 (Salad in a Glass) recipe from Food.com.

Provided by Annacia

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

nonstick cooking spray
4 ounces salmon fillets, 3/4 to 1-inch thick
1/2 medium avocado, pitted, peeled and sliced
1/4 small cucumber, halved, seeded, and cut into spears
1/2 cup grape tomatoes, halved or 1/2 cup cherry tomatoes
1/2 cup escarole or 1/2 cup desired lettuce leaf
2 tablespoons fresh lemon juice
2 teaspoons olive oil
fresh ground black pepper

Steps:

  • Preheat oven to 425 degrees F.
  • Lightly coat shallow baking pan with cooking spray.
  • Sprinkle salmon with salt and pepper.
  • Bake 10 to 12 minutes or until fish flakes when tested with fork.
  • Remove from oven, cool in pan 10 minutes. Remove skin from salmon; discard.
  • Break salmon in large chunks.
  • Using a metal spatula, transfer salmon to plate.
  • Chill 30 minutes.
  • In martini glasses or small bowls arrange salmon, avocado, cucumber, tomatoes, and frisee.
  • Combine lemon juice and olive oil; drizzle over salmon mixture.
  • Season to taste with pepper.
  • Cover; chill until serving time.

Nutrition Facts : Calories 206.2, Fat 14, SaturatedFat 2, Cholesterol 29.2, Sodium 45.9, Carbohydrate 9.6, Fiber 4.7, Sugar 1.3, Protein 13

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