Name: Sockeye Salmon with Preserved Lemon Beurre Blanc recipe
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

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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

Nutrition Info

318.8 calories carbohydrate: 1.2 g cholesterol: 103.5 mg fat: 22.8 g fiber: 0.1 g protein: 24.5 g saturatedFat: 8 g servingSize: - sodium: 291.6 mg sugar: 0.3 g transFat: : - unsaturatedFat: : -

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.

Recipe Yield

40 servings

Recipe Note

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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