Salmon Martinis

By Yankee Magazine

Dec 10 2008

Salmon Martini

Salmon Martini

Photo Credit : Rank, Erik

At most parties, the cocktail glasses contain gin or vodka and vermouth–but Lisa likes to fill hers with salmon salad instead.


6 servings


Nonstick cooking spray
1 10-ounce salmon fillet
Kosher or sea salt and freshly ground black pepper
1/4 cup freshly squeezed lemon juice
1-1/2 tablespoons extra-virgin olive oil
2 cups mesclun greens
1 medium avocado, peeled, pitted, and sliced
1 medium cucumber, peeled and sliced
1 pint grape tomatoes, halved


Heat oven to 400 degrees. Coat a baking sheet lightly with nonstick cooking spray. Season salmon with salt and pepper. Bake 10 to 12 minutes, or until the fish is cooked through and flakes when tested with a fork. Transfer to a plate and let cool.

In a small bowl, whisk together lemon juice and olive oil. Season to taste with salt and pepper. Divide the mesclun greens among 6 martini glasses. Slice salmon into thin strips and arrange on top. Add avocado, cucumber, and tomatoes to glasses. Drizzle with lemon juice/olive oil mixture.