SOCKEYE SALMON WITH PRESERVED LEMON BEURRE BLANC

Sockeye Salmon with Preserved Lemon Beurre Blanc image

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.

Provided by MarxFoods

Categories World Cuisine Recipes European French

Time 38m

Yield 40

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 291.6 mg, Sugar 0.3 g