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
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Jibreel Sinjer
jibreels@hotmail.co.ukI've never cooked salmon before, but this recipe made it easy.
Agness Lungu
agness.lungu31@gmail.comI made this recipe for a dinner party and it was a huge success.
Micheal Whitecotton
michealwhitecotton@gmail.comThis recipe was a bit time-consuming, but it was worth it. The salmon was so flavorful and the sauce was amazing.
Edwin Ortiz
edwin@aol.comI loved the combination of flavors in this dish. The salmon, preserved lemon, and beurre blanc sauce all worked together perfectly.
Prince Ekpendu
prince_ekpendu24@hotmail.co.ukThis was a great recipe! The salmon was cooked perfectly and the sauce was amazing. I will definitely be making this again.
Ivana Mcpherson
m15@hotmail.frI've never cooked salmon before, but this recipe made it easy. The salmon was cooked perfectly and the sauce was delicious.
Khumar Halak
khumar.halak@yahoo.comThis recipe was easy to follow and the salmon was cooked perfectly. I will definitely be making this again.
Jaelynn Wyrick
jaelynn.wyrick79@gmail.comI made this recipe for a dinner party and it was a huge success. Everyone loved the salmon and the sauce.
Shurma Fufu
s.fufu93@gmail.comThis recipe is a bit time-consuming, but it's worth the effort. The salmon is so flavorful and the sauce is amazing.
Duncan Njoroge
d_njoroge12@hotmail.comI love the combination of flavors in this dish. The salmon, preserved lemon, and beurre blanc sauce all work together perfectly.
Kashif Ali Seelro
ks55@hotmail.frThis was my first time cooking salmon and it turned out great! The recipe was easy to follow and the salmon was cooked perfectly.
Marwa Ibrahim
ibrahimm18@yahoo.comI've made this recipe several times now and it's always a winner. The preserved lemon adds a nice brightness to the dish.
Daverm
daverm@hotmail.comThis recipe was a hit with my family! The salmon was cooked perfectly and the beurre blanc sauce was divine. I will definitely be making this again.