Salmon Martini For 2 Salad In A Glass Recipes

Steps:

• Combine all ingredients except tequila and chips in a medium bowl. Divide tartare among martini glasses, drizzle with tequila and garnish with chips and cilantro leaves.

Steps:

• Combine all ingredients except tequila and chips in a medium bowl. Divide tartare among martini glasses, drizzle with tequila and garnish with chips and cilantro leaves.

Steps:

• Preheat oven to 425 degrees F.
• Lightly coat shallow baking pan with cooking spray.
• Sprinkle salmon with salt and pepper.
• Bake 10 to 12 minutes or until fish flakes when tested with fork.
• Remove from oven, cool in pan 10 minutes. Remove skin from salmon; discard.
• Break salmon in large chunks.
• Using a metal spatula, transfer salmon to plate.
• Chill 30 minutes.
• In martini glasses or small bowls arrange salmon, avocado, cucumber, tomatoes, and frisee.
• Combine lemon juice and olive oil; drizzle over salmon mixture.
• Season to taste with pepper.
• Cover; chill until serving time.

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.

Steps:

• Cut lemon in half lengthwise; cut one half into eight thin wedges. Thread olives and lemon wedges onto toothpicks for garnishes; set aside., Using the lemon half, moisten the rims of eight large cocktail glasses. Sprinkle salt on a plate; hold glasses upside down and dip rims into salt. Divide the salad greens, tomatoes, onion and sliced olives among prepared glasses. Top each with a prepared toothpick., In a food processor, combine shallot and olives; cover and process until finely chopped. Add the vinegar, vodka, olive juice and lemon juice; cover and process until blended. While processing, gradually add oil in a steady stream. Divide among eight shot glasses; serve with salads.

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.