Best 5 Big City Salmon With Martini Sauce Recipes

SILVER SALMON MARTINI

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

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

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.

SALMON WITH MARTINI SAUCE

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

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.