Name: Sockeye Salmon with Preserved Lemon Beurre Blanc
Prep time: 30 min
Cook time: 30 min
Yield: 40
Ingredients: Olive oil - ¾ cup; Minced chives - ½ cup; Diced preserved lemon - ¼ cup; Champagne vinegar - ¼ cup; Sockeye salmon fillets - 10 pounds; Salt and ground black pepper to taste - 1 pinch; White wine - ½ (750 milliliter) bottle; Sliced shallots - ¾ cup; Butter - 1 pound; Minced chives - ½ cup; Diced preserved lemon - ¼ cup; Chopped parsley, or to taste - 1 cup

Sockeye Salmon with Preserved Lemon Beurre Blanc

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Sockeye Salmon with Preserved Lemon Beurre Blanc

1. Olive oil - ¾ cup

2. Minced chives - ½ cup

3. Diced preserved lemon - ¼ cup

4. Champagne vinegar - ¼ cup

5. Sockeye salmon fillets - 10 pounds

6. Salt and ground black pepper to taste - 1 pinch

7. White wine - ½ (750 milliliter) bottle

8. Sliced shallots - ¾ cup

9. Butter - 1 pound

10. Minced chives - ½ cup

11. Diced preserved lemon - ¼ cup

12. Chopped parsley, or to taste - 1 cup

How to cook deliciously - Sockeye Salmon with Preserved Lemon Beurre Blanc

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Line rimmed baking sheets with parchment paper.

2. Stage

Whisk olive oil, 1/2 cup chives, 1/4 cup preserved lemon, and Champagne vinegar together in a bowl.

3. Stage

Lay salmon fillets on the prepared baking sheets. Pour vinaigrette over the top. Season with salt and pepper.

4. Stage

Bake in the preheated oven until flesh flakes easily with a fork, 8 to 14 minutes depending on the thickness of the fillets.

5. Stage

Bring white wine and shallots to a simmer in a large saucepan. Cook until volume is reduced by half, about 5 minutes. Reduce heat to medium-low. Add butter, whisking constantly until melted. Move saucepan on and off the heat so sauce is just hot enough to melt butter, but never simmering.

6. Stage

Stir 1/2 cup chives and 1/4 cup preserved lemon into the beurre blanc. Season with salt and pepper.

7. Stage

Transfer salmon fillets to a large platter. Pour beurre blanc on top. Garnish with parsley.