Best 2 Big City Salmon With Martini Sauce Recipes

Indulge in a culinary journey with our tantalizing Big City Salmon with Martini Sauce recipe, a harmonious blend of flavors that will transport your taste buds to a bustling metropolis. This delectable dish features succulent salmon fillets, expertly seared to perfection and enveloped in a luscious martini sauce, a sophisticated concoction of vodka, vermouth, and a touch of lemon zest. Accompanying this main course is a symphony of side dishes, each adding a unique dimension to the meal. Roasted asparagus with a hint of garlic and parmesan offers a crisp and flavorful complement, while the creamy lemon-herb rice provides a comforting and citrusy balance. For a refreshing contrast, a zesty cucumber and tomato salad adds a burst of freshness, completing this culinary masterpiece. Prepare to embark on a gastronomic adventure with our Big City Salmon with Martini Sauce recipe, a true celebration of culinary artistry.

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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.

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.

Tips:

To ensure the salmon is cooked evenly, use a large skillet that can accommodate the fillets without crowding them. If your skillet is too small, the salmon may cook unevenly and some parts may be undercooked while others are overcooked.
Sear the salmon fillets over high heat to create a crispy crust. This will help to keep the fillets moist and juicy on the inside.
Reduce the heat to medium and continue to cook the salmon fillets for 5-7 minutes per side, or until they are cooked through. The salmon is cooked through when it flakes easily with a fork.
To make the martini sauce, simply whisk together the mayonnaise, sour cream, lemon juice, vodka, and chives in a small bowl. Season with salt and pepper to taste.
Serve the salmon fillets with the martini sauce on top. Garnish with fresh chives or lemon wedges.

Conclusion:

This Big City Salmon with Martini Sauce is an easy and delicious weeknight meal. The salmon is cooked to perfection and the martini sauce is light and flavorful. This dish is sure to please everyone at the table.