Best 3 Sockeye Salmon With Preserved Lemon Beurre Blanc Recipes
Indulge in the exquisite flavors of sockeye salmon prepared with a zesty preserved lemon beurre blanc sauce. This delectable dish combines the richness of the salmon with the aromatic brightness of preserved lemons, creating a symphony of flavors that will tantalize your taste buds. Accompany the salmon with a medley of roasted vegetables tossed in a tangy lemon vinaigrette, and complete the meal with a refreshing cucumber salad infused with mint and a hint of garlic. These recipes offer a delightful balance of flavors and textures, making them perfect for a special occasion or a delightful weeknight dinner.
Here are our top 3 tried and tested recipes!
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
CHEF JOHN'S BEURRE BLANC
Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without. Have all the ingredients measured and handy before starting as this sauce comes together rather quickly.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 18m
Yield 4
Number Of Ingredients 7
Steps:
- Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
- Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 2 g, Cholesterol 70.4 mg, Fat 25.5 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 16.1 g, Sodium 46.5 mg, Sugar 0.6 g
ALASKA SOCKEYE SALMON WITH HERBS AND GARLIC
Steps:
- Remove Alaska Sockeye salmon from refrigerator 15 minutes before cooking. Heat grill to 375°F. Cut 2 pieces of wide, heavy-duty aluminum foil about 6-inches longer than the salmon side. Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray. Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up (1 to 2-inches) to make a shallow pan around the salmon, leaving at least a 1-inch margin around the fish. Season salmon with salt and pepper. In a small bowl, mix together the wine, butter, garlic and herbs. Spoon the mixture over the top of the salmon, drizzling with any remaining liquid. Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon with foil or close the foil over the salmon. Close grill cover and cook for 10 to 13 minutes, cooking just until fish is lightly translucent in the center - it will finish cooking from retained heat. Remove from the grill and let rest a few minutes before serving.
- Roast in an oven preheated to 375°F, cooking 12 to 15 minutes, until lightly translucent in the center. Be sure to let the salmon rest a few minutes before serving.
Tips:
- Choose the freshest salmon you can find. Look for fish that is bright pink and firm to the touch. Avoid fish that is dull or has any brown spots.
- Preserved lemons add a unique flavor to the beurre blanc. If you don't have any preserved lemons, you can substitute fresh lemon zest.
- Be careful not to overcook the salmon. Salmon is a delicate fish, so it cooks quickly. Cook it over medium heat for about 4-5 minutes per side, or until it is just cooked through.
- Serve the salmon immediately with the beurre blanc. The beurre blanc will start to thicken as it cools, so it is best to serve it right away.
Conclusion:
Sockeye salmon with preserved lemon beurre blanc is a delicious and elegant dish that is perfect for a special occasion. The combination of the rich, flaky salmon and the tangy beurre blanc is sure to please everyone at your table. Give this recipe a try and let me know how it turns out in the comments below!
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