Baked Sockeye Salmon

Baked Sockeye Salmon

JustinAll Recipes, Citrus Fruit Recipes, Fish Fillet Recipes, Preserved Citrus Recipes, Salmon Recipes 3 Comments

Preserved Lemon Beurre Blanc

Makes 40 Servings
wine WINE PAIRING
White Burgundy or Oregon Chardonnay such as Etienne Sauzet, Deux Montille, Belle Pente, or Domaine Drouhin
INGREDIENTS
  • Preserved Lemon Vinaigrette
  • ½ cup fresh Chives, minced
  • ½ of 1 Preserved Lemon, finely diced (about ¼ cup)
  • ¼ cup Champagne Vinegar
  • ¾ cup Olive Oil
  • Preserved Lemon Beurre Blanc
  • ¾ cup sliced Shallots
  • ½ bottle white wine
  • 1 lb. butter
  • ½ cup chives, minced
  • ¼ cup preserved lemon

DIRECTIONS

  • Preserved Lemon Vinaigrette
1

Combine ingredients.

  • Preserved Lemon Beurre Blanc
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.
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