Recipes Cuisine European French Sockeye Salmon with Preserved Lemon Beurre Blanc 4.0 (3) 3 Reviews 2 Photos 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. Submitted by MarxFoods Updated on January 3, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 2 Prep Time: 30 mins Cook Time: 8 mins Total Time: 38 mins Servings: 40 Yield: 40 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 40 servings Preserved Lemon Vinaigrette: ¾ cup olive oil ½ cup minced chives ¼ cup diced preserved lemon ¼ cup Champagne vinegar 10 pounds sockeye salmon fillets 1 pinch salt and ground black pepper to taste Preserved Lemon Beurre Blanc: ½ (750 milliliter) bottle white wine ¾ cup sliced shallots 1 pound butter ½ cup minced chives ¼ cup diced preserved lemon 1 cup chopped parsley, or to taste Directions 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. Cook's Note: If salmon fillets are 1/2-inch thick or less, bake for 8 to 10 minutes. If they are 1/2-inch to 1-inch thick, bake for 12 to 14 minutes. I Made It Print Nutrition Facts (per serving) 319 Calories 23g Fat 1g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 40 Calories 319 % Daily Value * Total Fat 23g 29% Saturated Fat 8g 40% Cholesterol 104mg 35% Sodium 292mg 13% Total Carbohydrate 1g 0% Dietary Fiber 0g 0% Total Sugars 0g Protein 25g 49% Vitamin C 3mg 3% Calcium 8mg 1% Iron 1mg 3% Potassium 370mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.