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The Best Recipes: Sockeye Salmon with Preserved Lemon Beurre Blanc Tasty Recipes

Looking for recipes Sockeye Salmon with Preserved Lemon Beurre Blanc, the site provides recipes Sockeye Salmon with Preserved Lemon Beurre Blanc that a person need Listed below are the quality recipes Sockeye Salmon with Preserved Lemon Beurre Blanc that will you need

Sockeye Salmon with Preserved Lemon Beurre Blanc

"We made this recipe for a party, so it's enough for 40 people, but the recipe can easily be scaled down. Beurre blanc is basically a white wine reduction that has been emulsified with butter. Pairs well with a white Burgundy or Chardonnay, or a seasonal beer."

Ingredients :

  • Preserved Lemon Vinaigrette:
  • 3/4 cup olive oil
  • 1/2 cup minced chives
  • 1/4 cup diced preserved lemon
  • 1/4 cup Champagne vinegar
  • 10 pounds sockeye salmon fillets
  • 1 pinch salt and ground black pepper to taste
  • Preserved Lemon Beurre Blanc:
  • 1/2 (750 milliliter) bottle white wine
  • 3/4 cup sliced shallots
  • 1 pound butter
  • 1/2 cup minced chives
  • 1/4 cup diced preserved lemon
  • 1 cup chopped parsley, or to taste

Instructions :

Prep : 30M Cook : 40M Ready in : 38M
  • Preheat oven to 350 degrees F (175 degrees C). Line rimmed baking sheets with parchment paper.
  • Whisk olive oil, 1/2 cup chives, 1/4 cup preserved lemon, and Champagne vinegar together in a bowl.
  • Lay salmon fillets on the prepared baking sheets. Pour vinaigrette over the top. Season with salt and pepper.
  • Bake in the preheated oven until flesh flakes easily with a fork, 8 to 14 minutes depending on the thickness of the fillets.
  • 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.
  • Stir 1/2 cup chives and 1/4 cup preserved lemon into the beurre blanc. Season with salt and pepper.
  • Transfer salmon fillets to a large platter. Pour beurre blanc on top. Garnish with parsley.

Notes :

  • If salmon fillets are 1/2-inch thick or less, bake for 8 to 10 minutes. If they are 1/2-inch to 1-inch thick, bake for 12 to 14 minutes.

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