Sockeye Salmon with Preserved Lemon Beurre Blanc

Name: Sockeye Salmon with Preserved Lemon Beurre Blanc
Total time: 38
Yield: 40
Ingredients: 0.75 cup olive oil; 0.5 cup minced chives; 0.25 cup diced preserved lemon; 0.25 cup Champagne vinegar; 10 pounds sockeye salmon fillets; 1 pinch salt and ground black pepper to taste; 0.5 (750 milliliter) bottle white wine; 0.75 cup sliced shallots; 1 pound butter; 0.5 cup minced chives; 0.25 cup diced preserved lemon; 1 cup chopped parsley, or to taste

Recipe by MarxFoods from allrecipes.com

Dinner 38 Mins.

Ingredients

40 servings

•

0.75 cup olive oil
•

0.5 cup minced chives
•

0.25 cup diced preserved lemon
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0.25 cup Champagne vinegar
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10 pounds sockeye salmon fillets
•

1 pinch salt and ground black pepper to taste

•

0.5 (750 milliliter) bottle white wine
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0.75 cup sliced shallots
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1 pound butter
•

0.5 cup minced chives
•

0.25 cup diced preserved lemon
•

1 cup chopped parsley, or to taste

Instructions

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.