Sockeye Salmon with Preserved Lemon Beurre Blanc

Name: Sockeye Salmon with Preserved Lemon Beurre Blanc
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Ingredients: 0.75 cup olive oil; 0.5 cup minced chives; 0.25 cup diced preserved lemon; 0.25 cup Champagne vinegar; 10 pounds sockeye salmon fillets; 1 pinch salt and ground black pepper to taste; 0.5 (750 milliliter) bottle white wine; 0.75 cup sliced shallots; 1 pound butter; 0.5 cup minced chives; 0.25 cup diced preserved lemon; 1 cup chopped parsley, or to taste

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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.

Recipe by MarxFoods

Updated on January 3, 2023

a close up view of a sockeye salmon filet, in a metal baking dish, in a preserved lemon beurre blanc sauce

2

Prep Time:

30 mins

Cook Time:

8 mins

Total Time:

38 mins

Servings:

40

Yield:

40 servings

Jump to Nutrition Facts

Ingredients

Preserved Lemon Vinaigrette:

¾ cup olive oil
½ cup minced chives
¼ cup diced preserved lemon
¼ cup Champagne vinegar
10 pounds sockeye salmon fillets
1 pinch salt and ground black pepper to taste

Preserved Lemon Beurre Blanc:

½ (750 milliliter) bottle white wine
¾ cup sliced shallots
1 pound butter
½ cup minced chives
¼ cup diced preserved lemon
1 cup chopped parsley, or to taste

Directions

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.

Cook's Note:

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.

Nutrition Facts (per serving)

319	Calories
23g	Fat
1g	Carbs
25g	Protein

Nutrition Facts
Servings Per Recipe 40
Calories 319
% Daily Value *
Total Fat 23g	29%
Saturated Fat 8g	40%
Cholesterol 104mg	35%
Sodium 292mg	13%
Total Carbohydrate 1g	0%
Dietary Fiber 0g	0%
Total Sugars 0g
Protein 25g
Vitamin C 3mg	15%
Calcium 8mg	1%
Iron 1mg	3%
Potassium 370mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.