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Preserved Lemon Vinaigrette:
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1. Combine ingredients.
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2. Rub on Salmon just before baking.
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Preserved Lemon Beurre Blanc
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Beurre blanc is basically a white wine reduction that has been emulsified with butter.
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1. Add wine and shallots to large saucepan. Bring to simmer. Reduce volume by half.
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2. Turn down heat to low-medium.
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3. Add butter, constantly stirring or whisking until butter melts. Do not let the sauce reach a simmer! It will break if it gets too hot. Juggle the pan off and on the heat to keep it hot enough for the butter to melt and incorporate.
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4. Add chives and preserved lemon. Add salt and pepper to taste.
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5. Remove from the burner, but keep warm by leaving sauce in a warm but not hot place such as the back of the stove. It is now ready and waiting.
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Salmon:
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1. Remove salmon fillets from packaging and lay on baking sheets. Pour preserved lemon vinaigrette over top. Season with salt & pepper.
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2. Transfer baking sheets to oven. Bake at 350 degrees for 8-10 minutes if fillets are 1/2 inch thick or less, and for 12-14 minutes if fillets are 1/2 to 1 inches in thickness.
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Presentation
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Transfer salmon fillets to large platter. Add Beurre blanc to your liking. Garnish with minced chives or parsley.
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Wine Pairing: White Burgundy or Oregon Chardonnay such as Etienne Sauzet, Deux Montille, Belle Pente, or Domaine Drouhin
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Beer Pairing: Saison Dupont
