Big City Salmon With Martini Sauce Recipes

SILVER SALMON MARTINI

Silver Salmon Martini image

Provided by Food Network

Time 10m

Yield 1 drink

Number Of Ingredients 7

Ingredients

1 teaspoon sugar
1-ounce vodka
1-ounce silver rum (recommended: Bacardi)
1/2-ounce pineapple juice
1/2-ounce grape juice
1/2-ounce pink lemonade
1/2 teaspoon caviar or salmon egg roe

Steps:

Place sugar in a small saucer. Dip the rim of the glass in water and press rim into the sugar to coat.
Mix all ingredients, except caviar or salmon egg roe, in a shaker. Put the caviar on the bottom of the glass and pour the drink over the caviar.

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

Ingredients

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.

SAMISH ISLAND SALMON BARBECUE SAUCE

Samish Island Salmon Barbecue Sauce image

This recipe is a case of the whole being greater than the sum of its parts. It might sound weird, but it is delicious on barbecued salmon. For decades no one in my family has served our favorite 4th of July fish without it!

Provided by squawk93

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes

Time 17m

Yield 18

Number Of Ingredients 7

Ingredients

1 cup butter
8 cloves garlic, minced
½ cup soy sauce
¼ cup yellow mustard
⅓ cup ketchup
1 lemon, juiced
1 dash Worcestershire sauce

Steps:

Combine the butter, garlic, soy sauce, mustard, ketchup, lemon juice and Worcestershire sauce in a small saucepan. Heat very slowly over medium-low heat. Do not allow it to come to a boil, or it will separate. Serve slightly warmer than room temperature.

Nutrition Facts : Calories 104 calories, Carbohydrate 2.9 g, Cholesterol 27.1 mg, Fat 10.4 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 6.5 g, Sodium 563 mg, Sugar 1.2 g

SALMON WITH MARTINI SAUCE

Salmon with Martini Sauce image

Categories Sauté Salmon Bon Appétit

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.

SALMON WITH MORNAY SAUCE

Salmon with Mornay Sauce image

Priscilla Gilbert from Indian Harbour Beach, Florida writes, "This is a good hearty salmon dish, quick and simple to prepare. My husband and I love salmon and this is one of our favorites." It's creamy and classic, nicely seasoned and very rich; this is one dish sure to surprise.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 teaspoon lemon-pepper seasoning, divided
4 salmon fillets (6 ounces each)
3 tablespoons butter, divided
1-1/2 teaspoons all-purpose flour
1/8 teaspoon salt
Dash pepper
Dash cayenne pepper
1/4 cup 2% milk
1/4 cup heavy whipping cream
1/4 cup shredded Swiss cheese

Steps:

Sprinkle salmon with 1/2 teaspoon lemon-pepper. In a large skillet, cook salmon in 2 tablespoons butter for 4-6 minutes on each side or until fish flakes easily with a fork. , Meanwhile, in a small saucepan, melt remaining butter. Stir in the flour, salt, pepper, cayenne and remaining lemon-pepper until blended. Gradually add milk and cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Serve with salmon.

Nutrition Facts :

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