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
Yield: 40 servings
Ingredients: 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; 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

2 Ratings
2 Reviews

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.

By MarxFoods

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Recipe Summary

prep:

30 mins

cook:

8 mins

total:

38 mins

Servings:

Yield:

40 servings

Nutrition Info

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C). Line rimmed baking sheets with parchment paper.

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Step 2
Whisk olive oil, 1/2 cup chives, 1/4 cup preserved lemon, and Champagne vinegar together in a bowl.
Step 3
Lay salmon fillets on the prepared baking sheets. Pour vinaigrette over the top. Season with salt and pepper.
Step 4
Bake in the preheated oven until flesh flakes easily with a fork, 8 to 14 minutes depending on the thickness of the fillets.
Step 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.
Step 6
Stir 1/2 cup chives and 1/4 cup preserved lemon into the beurre blanc. Season with salt and pepper.
Step 7
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; protein 24.5g; carbohydrates 1.2g; fat 22.8g; cholesterol 103.5mg; sodium 291.6mg. Full Nutrition

Scout

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.

2 Ratings

5 star values: 1
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 0

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Scout

06/20/2018

BRG

12/23/2019

A great use for preserved lemon.

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Sockeye Salmon with Preserved Lemon Beurre Blanc

Gallery

Recipe Summary

Ingredients

Directions

Cook's Note:

Nutrition Facts

Reviews (2)

Most helpful positive review

All Reviews for Sockeye Salmon with Preserved Lemon Beurre Blanc

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Sockeye Salmon with Preserved Lemon Beurre Blanc

Gallery

Recipe Summary

Ingredients

Directions

Cook's Note:

Nutrition Facts

Reviews (2)

Most helpful positive review

All Reviews for Sockeye Salmon with Preserved Lemon Beurre Blanc