Big City Salmon with Martini Sauce

Name: Big City Salmon with Martini Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons butter; 59 milliliters dry vermouth; 4 servings Chopped fresh parsley, as desired; 59 milliliters gin; 59 milliliters heavy cream; 4 servings Martini Sauce; 1 teaspoon chopped whole juniper berries; 4 servings Fresh lemon juice; 2 Tbsps olive oil (if sautéing); 1 teaspoon dried or brined green peppercorns, optional; 6 pimiento-stuffed queen olives, sliced into rings; 680 grams salmon fillets; 4 servings Salt and pepper; 1 Tbsp minced shallot

Big City Salmon with Martini Sauce

Big City Salmon with Martini Sauce might be just the main course you are searching for. This recipe covers 30% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and pescatarian recipe has 443 calories, 35g of protein, and 27g of fat per serving. This recipe serves 4. From preparation to the plate, this recipe takes approximately 45 minutes. If you have juniper berries, salt and pepper, parsley, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Parsley

Salmon

Fish

Equipment you will use

Frying Pan

Grill

Spoon the Martini Sauce over (or alongside) the cooked salmon and serve immediately. This salmon is delicious with boiled new potatoes or rice.

Ingredients you will need

New Potato

Martini

Salmon

Sauce

Rice

Martini Sauce

Ingredients you will need

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.

Ingredients you will need

Green Peppercorns

Juniper Berries

Shallot

Gin

Equipment you will use

Sauce Pan

Add the cream and reduce to 1/4 cup.

Ingredients you will need

Cream

Strain and return the liquid to the saucepan (discard the solids).

Equipment you will use

Sauce Pan

Whisk in the butter.

Ingredients you will need

Butter

Equipment you will use

Whisk

Add the olives and season to taste with lemon juice, salt, and a little pepper. Cover and keep warm while you prepare the salmon.

Ingredients you will need

Lemon Juice

Olives

Pepper

Salmon

Salt

Taste

Book, using the USDA Nutrition Database

Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.

Ingredients you will need

Ranch Dressing

Wine

Equipment

Ingredients

Servings:

2teaspoons

butter 59milliliters

dry vermouth 4servings

Chopped fresh parsley, as desired 59milliliters

gin 59milliliters

heavy cream 4servings

Martini Sauce 1teaspoon

chopped whole juniper berries 4servings

Fresh lemon juice 2Tbsps

olive oil (if sautéing)1teaspoon

dried or brined green peppercorns, optional 6

pimiento-stuffed queen olives, sliced into rings 680grams

salmon fillets 4servings

Salt and pepper 1Tbsp

minced shallot

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Hanna Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 16 dollars per bottle.