Baked with Preserved Lemon Beurre Blanc

Makes about 40 Servings

Preserved Lemon Vinaigrette
½ cup fresh Chives, minced
½ of 1 Preserved Lemon, finely diced (about ¼ cup) (how to preserve citrus fruit)
¼ cup Champagne Vinegar (or Ritrovo Pinot Grigio Vinegar)
¾ cup Olive Oil

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.

¾ cup sliced Shallots
½ bottle white wine
1 lb. butter
½ cup chives, minced
¼ cup preserved lemon

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
10 lbs. Sockeye Salmon Fillet

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

Check out our  Salmon Recipe Collection (contains over 200 dishes!) as well as Salmon Recipes created by our executive chef.

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