Big City Salmon With Martini Sauce Recipes

SALMON WITH MARTINI SAUCE

Salmon with Martini Sauce image

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

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.

MARTINI SAUCE

Martini Sauce image

Categories Sauce Simmer Boil

Number Of Ingredients 10

Ingredients

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:

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.

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