SALMON MARTINI

Poaching Liquid and Salmon

Ingredients Weight Measure
Water 1 qt.
Lemons, whole, cut in half & squeezed, then left in water 3 ea.
Onion, small, sliced 1 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 4 oz.
Parsley 1/2 bunch
Salmon, raw, sliced into 1" strips 3 lbs.

Martini

Ingredients Weight Measure
TABASCO® brand Green Jalapeño Pepper Sauce 2 oz.
Mangoes, large, diced 3 ea.
Kiwis, diced 3 ea.
Plum tomatoes, seeded and diced 3 ea.
Onion, small, diced 1 ea.
Pineapple, diced 1/2 ea.
Cilantro sprigs 5 ea.
Mint sprigs 3 ea.
Vinegar 1 cup
Gin 1/4 cup
Garlic clove, minced 1 ea.
Salt 1 Tbsp.
Black pepper, cracked 1 tsp.
Green leaf lettuce 1 head

Method

  1. Combine Poaching Liquid ingredients and bring to a boil in a 3-qt. pot. Turn down to simmer when boiling starts. Add salmon strips. Remove when salmon turns a pale pink color. Set aside. Let cool in refrigerator for approximately 1-2 hours before serving.
  2. Mix all Martini ingredients together, except for the lettuce.
  3. Serve in a martini glass, garnished with green leaf lettuce. Let chill at least 1 hour before serving.

Yield: 12 servings