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

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.