Best 4 Pan Roasted Sockeye Salmon With Preserved Lemon Beurre Blanc Recipes
Indulge in a culinary journey with our exquisite Pan-Roasted Sockeye Salmon with Preserved Lemon Beurre Blanc. This delectable dish combines the richness of salmon with the zesty brightness of preserved lemon and the velvety smoothness of beurre blanc. The article features a collection of recipes that guide you through every step of creating this tantalizing meal. Discover how to perfectly pan-roast sockeye salmon, achieving a crispy exterior and tender, flaky interior. Learn the art of crafting a flavorful preserved lemon beurre blanc, balancing acidity, richness, and a hint of citrus. Elevate your dining experience with our curated selection of accompaniments, including roasted asparagus, sautéed mushrooms, and a refreshing watercress salad. Prepare to tantalize your taste buds and impress your dinner guests with this extraordinary dish.
Check out the recipes below so you can choose the best recipe for yourself!
LEMON HERB BAKED SOCKEYE SALMON RECIPE
This Lemon Herb Baked Sockeye Salmon recipe is a foolproof way to prepare seafood at home. 5 ingredients + 5 minute prep time! | foxeslovelemons.com
Provided by Foxes Love Lemons LLC. Images registered with U.S. Copyright Office.
Categories Fish & Seafood
Time 17m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F. Lightly brush small rimmed baking pan with olive oil. Place salmon, skin side down, in center of pan.
- In small bowl, stir together 1 tablespoon olive oil, lemon juice, lemon zest, rosemary and thyme. Evenly spoon over salmon. Sprinkle salmon with salt and pepper.
- Transfer to oven and bake 8 minutes.
- Set broiler to HIGH and broil salmon 3 to 5 minutes or until golden brown and internal temperature reaches 145 degrees F. Serve immediately.
Nutrition Facts : Calories 329 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 104 milligrams cholesterol, Fat 16 grams fat, Fiber 0 grams fiber, Protein 45 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 423 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
OVEN ROASTED WHOLE SOCKEYE SALMON
Provided by Food Network
Time 27m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- With aluminum foil, line large sheet pan (11.5 by 15-inches) so it completely covers the tray. Leave about 12 to 14 inches of excess foil extended over the tray so you can later wrap the fish. Place the cooling rack on the foiled tray allowing for the fish to be elevated.
- Make sure the salmon is fully rinsed and patted dry. With your hands, rub olive oil around the outside and inside cavity of the salmon. In a small mixing bowl, add the thyme, oregano, garlic, sea salt, and crab boil seasoning. Mix together until incorporated. Rub the inside and outside of the salmon with the herb mixture. Place salmon on the cooling rack and then cover fish completely with the excess aluminum foil. Place into the oven for 15 minutes.
- Check to see if fish is tender by opening the foil and looking inside the cavity. If there is a light pink color, the fish is ready to serve. If not, keep in the oven for an additional 5-7 minutes maximum. Once salmon is a light pink color, remove from the oven, cut open aluminum foil.
- To serve, slide a serving spatula between the meat and the bone of the fish. Scoop out and serve.
SOCKEYE SALMON WITH PRESERVED LEMON BEURRE BLANC
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
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
PAN-ROASTED SOCKEYE SALMON WITH PRESERVED LEMON BEURRE BLANC
Steps:
- Preserved Lemon Vinaigrette: 1. Combine ingredients. 2. Rub on Salmon just before baking. Preserved Lemon Beurre Blanc Beurre blanc is basically a white wine reduction that has been emulsified with butter. 1. Add wine and shallots to large saucepan. Bring to simmer. Reduce volume by half. 2. Turn down heat to low-medium. 3. Add butter, constantly stirring or whisking until butter melts. Do not let the sauce reach a simmer! It will break if it gets too hot. Juggle the pan off and on the heat to keep it hot enough for the butter to melt and incorporate. 4. Add chives and preserved lemon. Add salt and pepper to taste. 5. Remove from the burner, but keep warm by leaving sauce in a warm but not hot place such as the back of the stove. It is now ready and waiting. Salmon: 1. Remove salmon fillets from packaging and lay on baking sheets. Pour preserved lemon vinaigrette over top. Season with salt & pepper. 2. Transfer baking sheets to oven. Bake at 350 degrees for 8-10 minutes if fillets are ½ inch thick or less, and for 12-14 minutes if fillets are ½ to 1 inches in thickness. Presentation Transfer salmon fillets to large platter. Add Beurre blanc to your liking. Garnish with minced chives or parsley. Wine Pairing: White Burgundy or Oregon Chardonnay such as Etienne Sauzet, Deux Montille, Belle Pente, or Domaine Drouhin Beer Pairing: Saison Dupont
Tips:
- Choose the Freshest Salmon: Opt for wild-caught Sockeye salmon for its superior flavor and texture. Ensure that the fish is firm to the touch and has a vibrant red-orange color.
- Properly Season the Salmon: Before cooking, liberally season the salmon with salt and pepper. This simple step enhances the natural flavor of the fish and creates a delicious crust.
- Use High-Quality Ingredients: The quality of your ingredients directly impacts the final dish. Use unsalted butter, fresh lemon juice, and high-quality white wine for the best results.
- Cook the Salmon Perfectly: Cook the salmon over medium-high heat until it reaches an internal temperature of 125°F (52°C) for medium-rare or 135°F (57°C) for medium. This ensures a tender and flaky texture.
- Make the Beurre Blanc Just Before Serving: The beurre blanc sauce is best enjoyed when freshly made. Prepare it just before serving to maintain its delicate flavor and creamy texture.
- Garnish Elegantly: Elevate the presentation of your dish with a garnish of fresh herbs like dill or chives. A squeeze of lemon juice adds a final touch of brightness and acidity.
Conclusion:
This pan-roasted Sockeye salmon with preserved lemon beurre blanc is a culinary masterpiece that combines the delicate flavors of salmon, preserved lemon, and a creamy sauce. By following these tips, you can recreate this restaurant-quality dish in your own kitchen. Indulge in the luxurious textures and vibrant flavors that make this recipe a true delight. Serve it as a main course alongside roasted vegetables or a fresh salad for a complete and satisfying meal. Enjoy the compliments and savor every bite of this exceptional dish!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
