Salmon With Martini Sauce

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  • 1 cup dry vermouth
  • 1/4 cup dry gin
  • 1/8 cup shallots, minced
  • 2 teaspoons whole juniper berries*, chopped
  • 1 teaspoon dried green peppercorns, crushed
  • 1/4 cup heavy cream
  • 2 teaspoons butter
  • 1/4 cup pimiento-stuffed green olives, sliced into rings
  • 2 tablespoons fresh lemon juice
  • Salt, for seasoning
  • Ground black pepper, for seasoning
  • 2 tablespoons olive oil
  • 4 6-ounce skinless boneless salmon fillets, skin removed
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives


  1. In a heavy small saucepan over medium-high heat, add the vermouth, gin, shallots, juniper berries and peppercorns then bring to a boil. Note: If the heat is too high, you will have flames as the alcohol is burned off. Lower the heat to medium and simmer until the liquid is reduced to 1/2 cup.
  2. Add cream and simmer on medium until the liquid is reduced again to 1/2 cup. Add butter 1 teaspoon at a time, whisking until melted before adding more.
  3. Strain the sauce through a fine mesh strainer and return the liquid to the saucepan. Over low heat, stir in the olives and lemon juice. Season with additional salt and pepper, if desired. Turn off heat, cover saucepan to keep warm.
  4. Heat oil in heavy large skillet over medium-high heat. Season the salmon with salt and pepper and sprinkle with fresh parsley. Add salmon to skillet and sauté until just cooked through, approximately 4 minutes per side.
  5. Place salmon on plates and spoon the sauce over the salmon. Garnish with chives and serve immediately.

*Juniper berries are available in the spice section of most supermarkets.