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
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Hano Lombaard
[email protected]Overall, I thought this recipe was just okay. The salmon was good, but the beurre blanc sauce was a bit too rich for my taste.
Emmanuel nzubechukwu Obioma
[email protected]This recipe was a disappointment. The salmon was dry and overcooked, and the beurre blanc sauce was bland.
Fozoh Damian
[email protected]Not a fan of the preserved lemon. I think it would be better without it.
Faisal Khan Bareach
[email protected]This recipe is a bit too complicated for me. I prefer simpler dishes that don't require a lot of ingredients or steps.
Mahesh Nepali
[email protected]I've made this recipe several times and it's always a winner. The salmon is always cooked perfectly and the beurre blanc sauce is amazing. My friends and family love it!
Azam Ali
[email protected]5 stars! This recipe was a hit at my dinner party. The salmon was flaky and flavorful, and the beurre blanc sauce was smooth and creamy. The preserved lemon added a nice touch of brightness.
Keiairah
[email protected]Easy to follow recipe with great results. The salmon was cooked perfectly and the beurre blanc sauce was divine! Highly recommend!
RITA O
[email protected]The salmon and sauce were both delicious, but the preserved lemon was a bit too overpowering for my taste.
kylie zahra
[email protected]I followed the recipe exactly and the results were amazing! The salmon was cooked evenly and the beurre blanc sauce was creamy and flavorful. The preserved lemon added a nice brightness to the dish. My family loved it and I will definitely be making
Logan Wolkowski
[email protected]This Sockeye salmon with preserved lemon beurre blanc was an absolute delight! The salmon was cooked to perfection, flaky and moist, while the beurre blanc sauce added a tangy and rich flavor that complemented the fish beautifully. The preserved lemo