Best 7 Sockeye Salmon With Preserved Lemon Beurre Blanc Recipes

SOCKEYE SALMON WITH PRESERVED LEMON BEURRE BLANC

Steps:

• 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.

BROILED SOCKEYE SALMON WITH CITRUS GLAZE

Steps:

• Position a rack in the oven 3 inches from the broiler. Line a half sheet pan with aluminum foil and place the salmon on the pan.
• Place the sugar, zest, salt, and pepper into the bowl of a small food processor and process for 1 minute or until well combined. Evenly spread the mixture onto the salmon and allow to sit for 45 minutes, at room temperature.
• Turn the oven on to the high broiler setting for 2 minutes. After 2 minutes, place the salmon into the oven and broil for 6 to 8 minutes or until the thickest part of the fish reaches an internal temperature of 131 degrees F on an instant-read thermometer. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately.

PAN-ROASTED SOCKEYE SALMON WITH PRESERVED LEMON BEURRE BLANC

Steps:

• Preserved Lemon Vinaigrette: 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. 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. Wine Pairing: White Burgundy or Oregon Chardonnay such as Etienne Sauzet, Deux Montille, Belle Pente, or Domaine Drouhin Beer Pairing: Saison Dupont

SLOW ROASTED SALMON WITH A WARM PRESERVED LEMON AND CRISPY CAPER VINAIGRETTE AND THINLY SLICED POTATOES

Steps:

• For the vinaigrette: Place sugar and water in a medium nonreactive saucepan over high heat and bring to a boil. Continue boiling until sugar has completely melted. Reduce heat to low, add the lemon wedges and cook slowly until almost soft. Remove with a slotted spoon and place on a baking rack. Let dry at room temperature overnight.
• Place lemon juice in a small nonreactive saucepan and cook until reduced to 1/4 cup, let cool.
• Place cooled lemon syrup, sherry vinegar, shallots and garlic in a blender and blend until smooth. With the motor running, slowly add the olive oil and season with salt and pepper. Pour into a bowl and fold in the parsley.
• Fry capers in oil until crisp, about 1 1/2 minutes. Drain on paper towel.
• For the potatoes: Preheat oven to 350 degrees F. Toss the potatoes with the oil and season with salt and pepper to taste. Arrange the potatoes in an even layer in the bottom of 4 small cazuelas. Place in the oven and bake 3/4 of the way through.
• For the salmon: Remove the potatoes from the oven and reduce the heat to 250 degrees F. Lightly brush the salmon on both sides with olive oil and season with salt and pepper to taste. Place the salmon on top of the potatoes and return the cazuelas to the oven. Bake for 12 to 14 minutes, until cooked through. Remove from oven and immediately drizzle with lemon vinaigrette, and sprinkle with chopped parsley and capers.

SEARED SALMON WITH A LEMON -CHIVE BEURRE BLANC RECIPE - (4.4/5)

Steps:

• To prepare beurre blanc, place shallots, lemon juice, wine and peppercorns in a small skillet and stir to combine. Place over medium heat and reduce until almost dry. Strain reduced wine mixture through a fine mesh sieve into a medium saucepan. Stir in cream to cool. Heat saucepan with wine mixture over medium-low heat and add butter pieces one at a time, whisking constantly to incorporate, until all butter has been added and sauce is thickened. Is sauce begins to simmer, remove pan from heat and add another piece of butter to cool. Remove sauce from heat. Taste and season with salt and pepper as needed. Stir in chives and lemon zest. Keep warm until ready to use. To prepare salmon, season fillets generously on both sides with salt and pepper. In a large nonstick skillet, heat oils over medium-high heat until almost smoking. Sear salmon on both sides until lightly browned, about 2 to 3 minutes per side, flipping once with a fish spatula. To serve, place each salmon fillet on an individual serving plate. Ladle 1 to 2 ounces of the beurre blanc over each fillet. Serve immediately.

SOCKEYE SALMON WITH PRESERVED LEMON BEURRE BLANC

Steps:

• 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.

EASY LEMON GARLIC SOCKEYE SALMON

Steps:

• Melt butter in a large, non-stick skillet over Med/High heat.
• Add garlic to the pan and cook for 30 seconds while stirring.
• Season the salmon with the lemon pepper. I prefer a little less so season to your own taste.
• Add salmon to pan and cook for 10 minutes per inch of thickness (measure at thickest part of fish), flipping halfway through cooking. Fish is done when it flakes easily with fork.
• Serve with lemon wedges.