Sockeye Salmon With Preserved Lemon Beurre Blanc Recipe

Name: Sockeye Salmon With Preserved Lemon Beurre Blanc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350 degrees F (175 degrees C). Line rimmed baking sheets with parchment paper.
2
Whisk olive oil, 1/2 cup chives, 1/4 cup preserved lemon, and Champagne vinegar together in a bowl.
3
Lay salmon fillets on the prepared baking sheets. Pour vinaigrette over the top. Season with salt and pepper.
4
Bake in the preheated oven until flesh flakes easily with a fork, 8 to 14 minutes depending on the thickness of the fillets.
5
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
Stir 1/2 cup chives and 1/4 cup preserved lemon into the beurre blanc. Season with salt and pepper.
7
Transfer salmon fillets to a large platter. Pour beurre blanc on top. Garnish with parsley.

3610

kcal

Calories

285

Fat

Carbs

230

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Preserved Lemon Vinaigrette:, 3/4 cup olive oil, 1/2 cup minced chives, 1/4 cup diced preserved lemon, and more.

Yes, Sockeye Salmon With Preserved Lemon Beurre Blanc falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sockeye Salmon With Preserved Lemon Beurre Blanc

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