Pan Seared Salmon with Juniper Gin Sauce
This salmon recipe will surprise tastebuds with the unique aromatic of juniper. A perfect dish for an intimate dinner party or romantic dinner for two, its flavor is sure to surprise and delight your guests.
Ingredients
- 1 cup dry vermouth
- 1 shallot minced
- 1 tsp coarsely crushed juniper berries
- 1/4 tsp coarsely crushed green peppercorns
- 4- oz bottled clam juice
- 1/2 cup whipping cream
- 2 Tbsp butter
- 2 tsp olive oil
- 2 6- oz skinless boneless salmon fillets
- 2 Tbsp dry gin
- 2 Tbsp fresh lemon juice
- 1 Tbsp chopped fresh chives
Instructions
- 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 salt and pepper. Add salmon to skillet and sauté until just cooked through, about 4 minutes per side.
- Meanwhile, re-warm sauce and stir in gin and lemon juice.
- Season sauce to taste with salt and pepper.
- Place salmon on plates and drizzle sauce over.
- Garnish with chives and serve.