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.
Provided by MarxFoods
Categories World Cuisine Recipes European French
Time 38m
Yield 40
Number Of Ingredients 12
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.
Nutrition Facts : Calories 318.8 calories, Carbohydrate 1.2 g, Cholesterol 103.5 mg, Fat 22.8 g, Fiber 0.1 g, Protein 24.5 g, SaturatedFat 8 g, Sodium 291.6 mg, Sugar 0.3 g
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Asif Jee
[email protected]This recipe looks amazing! I can't wait to try it.
Dark.gamer.350 Velazquez
[email protected]I would love to try this recipe, but I don't have any preserved lemons.
Ashir Farooq
[email protected]This recipe was a bit too complicated for me, but the results were worth it. The salmon was delicious.
Danny Mclean
[email protected]I'm not a big fan of salmon, but I really enjoyed this dish. The sauce was especially good.
Eliceo Alvarez
[email protected]The flavors in this dish were amazing. The salmon was cooked perfectly, and the sauce was rich and creamy.
Kashif abbasi
[email protected]I would definitely recommend this recipe to anyone who loves salmon.
Iqbal Hussanik
[email protected]This dish was easy to make and turned out great. The salmon was flaky and moist, and the sauce was creamy and flavorful.
A Safri
[email protected]I wasn't sure about the preserved lemon, but I'm glad I tried it. It really added a unique flavor to the salmon.
Malia Scott
[email protected]The preserved lemon added a nice tang to the dish.
Md BilKls
[email protected]This recipe was a hit! The salmon was cooked perfectly, and the beurre blanc sauce was amazing. I will definitely be making this again.