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, ad desired.
Spoon the Martini Sauce over (or alongside) the cooked salmon and serve immediately. This salmon is delicious with boiled new potatoes or rice.
1 tablespoon minced shallot
¼ cup gin
¼ cup dry vermouth
1 teaspoon chopped whole juniper berries
1 teaspoon dried or brined green peppercorns, optional
¼ cup heavy cream
2 teaspoons butter
6 pimiento-stuffed queen olives, sliced into rings
Fresh lemon juice
Salt and pepper
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 ¼ 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.