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.

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Recipe Summary

prep:
30 mins
cook:
8 mins
total:
38 mins
Servings:
40
Yield:
40 servings
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Preserved Lemon Vinaigrette:
Preserved Lemon Beurre Blanc:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line rimmed baking sheets with parchment paper.

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  • 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

319 calories; protein 24.5g; carbohydrates 1.2g; fat 22.8g; cholesterol 103.5mg; sodium 291.6mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/24/2019
A great use for preserved lemon. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/23/2019
A great use for preserved lemon. Read More
Rating: 5 stars
06/20/2018
I had already purchased the salmon when I found this recipe. I had preserved lemons in my fridge (easy and more intense than those in the store- use Meyer's lemons). I substituted rice vinegar for the champagne vinegar. It was easy and though I doubted I wanted to put a vinaigrette on the salmon it seemed to "clean" the taste and texture. The sauce was easy and added a nice counterbalance. I kept the preserved lemon measurements the same even though i prepared two pounds of sockeye. Dinner guest worthy. Read More
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