We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Sockeye Salmon with Preserved Lemon Beurre Blanc
0 Likes
Prep Time:
30 minutes
30 minutes
Cook Time:
8 minutes
8 minutes
Total Time:
38 minutes
38 minutes
Impress your party guests with this gourmet baked sockeye salmon topped with preserved lemon beurre blanc.
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
- 1 cup chopped parsley, or to taste
Instructions:
- Preheat your oven to a toasty 350 degrees F (175 degrees C) and prepare your baking sheets by lining them with parchment paper for easy cleanup.
- Combine olive oil, plentiful chives, tangy preserved lemon, and Champagne vinegar in a bowl and whisk until well-blended.
- Place the salmon fillets on the baking sheets. Drizzle vinaigrette over them and sprinkle with salt and pepper.
- Cook in the preheated oven until the flesh easily flakes with a fork, about 8 to 14 minutes, depending on the thickness of the fillets.
- In a large saucepan, gently simmer white wine and shallots until the volume is reduced by half, about 5 minutes. Lower the heat to medium-low and whisk in butter until melted, moving the pan on and off the heat to keep the sauce warm enough to melt the butter without simmering.
- Combine the vibrant 1/2 cup of fresh chives and the tangy 1/4 cup of preserved lemon into the luxurious beurre blanc. Season generously with salt and pepper to enhance the flavors.
- Place the salmon fillets on a large platter and generously drizzle with flavorful beurre blanc. Finish the dish with a sprinkle of fresh parsley for a vibrant touch.