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.

• Preparation Time: 30 mins
• Cooking Time: 8 mins
• Total Time: 38 mins
• Calories: 319 Calories

Ingredients

• 1 pinch salt and ground black pepper to taste
• ¾ cup olive oil
• 1 pound butter
• ½ (750 milliliter) bottle white wine
• ¾ cup sliced shallots
• ¼ cup champagne vinegar
• ½ cup minced chives
• ¼ cup diced preserved lemon
• 10 pounds sockeye salmon fillets
• 1 cup chopped parsley, or to taste

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line rimmed baking sheets with parchment paper.

Step 2

Whisk olive oil, 1/2 cup chives, 1/4 cup preserved lemon, and Champagne vinegar together in a bowl.

Step 3

Lay salmon fillets on the prepared baking sheets. Pour vinaigrette over the top. Season with salt and pepper.

Step 4

Bake in the preheated oven until flesh flakes easily with a fork, 8 to 14 minutes depending on the thickness of the fillets.

Step 5

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.

Step 6

Stir 1/2 cup chives and 1/4 cup preserved lemon into the beurre blanc. Season with salt and pepper.

Step 7

Transfer salmon fillets to a large platter. Pour beurre blanc on top. Garnish with parsley.