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.
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
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
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.
Provided by MarxFoods
Categories French Recipes
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
ROAST SALMON WITH PRESERVED LEMON
Lightly curing this salmon with preserved lemon-flavoured gin gives the dish a deep citrus note and firms up the flesh to give you lovely flaky fish
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 1h15m
Yield 4 plus leftovers
Number Of Ingredients 10
Steps:
- In a food processor, blitz together the lemon and gin. Lay your salmon skin-side down in a roasting tin and pour over the lemon and gin mix. Combine the salt, sugar, thyme and chilli flakes, then spoon over the salmon. Cover with cling film and chill for at least 2 hrs.
- Heat oven to 160C/140C fan/gas 3. Thirty mins before you want to cook the salmon, remove it from the fridge and allow it to come to room temperature. To make the roasting oil, blitz the preserved lemons and olive oil. Gently rinse the cure from the salmon and pat dry with kitchen paper. Lay it skin-side down in an oiled roasting tray and pour over the roasting oil, rubbing it all over the fish. Cover the tin tightly with foil and roast for 15 mins.
- Remove the foil and return the fish to the oven for a further 10 mins. Take out of the oven and rest for 5 mins, then scatter over freshly torn dill, to serve.
Nutrition Facts : Calories 397 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 35 grams protein, Sodium 1 milligram of sodium
SEARED SALMON WITH A LEMON -CHIVE BEURRE BLANC RECIPE - (4.4/5)
Provided by ruthg
Number Of Ingredients 12
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.
More about "pan roasted sockeye salmon with preserved lemon beurre blanc recipes"
SALMON WITH BEURRE BLANC | A CLASSIC FRENCH RECIPE
From cookingtoentertain.com
5/5 (1)Category Main Course, Main DishCuisine FrenchTotal Time 25 mins
- Cut the slab of salmon into four fillets. Use tweezers to remove all of the bones and a thin knife to remove the skin. Normally I like leaving the skin on, but for this recipe it is better with the skin off.
- In another pan add the shallots, white wine, and vinegar and bring to a boil. Let reduce until only a tbsp remains. While you are waiting for it to reduce you can start to sear the salmon.
- In a pan on medium low heat add a tbsp of butter and when melted add the fillets of fish. flip the fish every minute until all four sides are lightly seared.
- Once the sauce mixture has reduced you can move everything to a double boiler. Slowly add the cubes of cold butter and whisk it in until a sauce forms. Alternatively you can do it all in the pan. Turn the heat off and add the butter, constantly whisking so the heat doesn't split the sauce. The pan method is more traditional, but also more difficult so if you are a novice the double boiler is easier. Season the sauce with salt and pepper.
ANDREW ZIMMERN COOKS: SLOW ROASTED SALMON WITH PRESERVED …
From andrewzimmern.com
FLAKEY SALMON AND CLASSIC CITRUS BEURRE BLANC RECIPE - HOME CHEF
From homechef.com
CLASSIC LEMON BEURRE BLANC RECIPE - WELL SEASONED STUDIO
From wellseasonedstudio.com
PAN-SEARED SALMON WITH A BEURRE BLANC SAUCE - QUINLANS KERRY FISH
From kerryfish.com
PAN ROASTED SOCKEYE SALMON WITH PRESERVED LEMON BEURRE BLANC
From wikifoodhub.com
THE BEST RECIPES: SOCKEYE SALMON WITH PRESERVED LEMON BEURRE …
From recipestastyrecipes.blogspot.com
PAN SEARED SALMON RECIPE WITH BEURRE BLANC SAUCE - YOUTUBE
From youtube.com
EASY SOCKEYE SALMON RECIPE (LEMON HERB) - FOXES LOVE …
From foxeslovelemons.com
PAN-ROASTED SOCKEYE SALMON - IN THE KITCHEN WITH KATH
From inthekitchenwithkath.com
PAN-SEARED SOCKEYE SALMON RECIPE - HELLOFRESH
From hellofresh.com
PAN SEARED SALMON WITH BEURRE BLANC SAUCE
From entertainingwithbeth.com
SALMON IN LEMON BEURRE BLANC SAUCE RECIPE | HELLOFRESH
From hellofresh.com
PAN BROILED LEMON GARLIC SOCKEYE SALMON - PIGGLY WIGGLY
From mypigglywiggly.com
SLOW ROASTED SOCKEYE SALMON WITH LEMON AND DILL IS SIMPLE TO PUT ...
From smartinthekitchen.com
LEMON BEURRE BLANC SALMON - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
ROASTED RADISH CRUSTED SALMON WITH LEMON BEURRE BLANC
From edibleupcountry.ediblecommunities.com
PAN ROASTED SALMON W/ BBQ BEURRE BLANC RECIPE - SPARKRECIPES
From recipes.sparkpeople.com
SOCKEYE SALMON WITH PRESERVED LEMON BEURRE BLANC FOOD
From wikifoodhub.com
RECIPE | PAN-ROASTED SALMON WITH LEMON-CHIVE BEURRE …
From nataliemaclean.com
PAN SEARED SALMON WITH BEURRE BLANC - SUM OF YUM
From sumofyum.com
PAN SEARED SALMON WITH CITRUS BEURRE BLANC, COMPLIMENTS OF FUEL
From dianeatwood.com
CITRUSY SOCKEYE SALMON - WILD ALASKAN COMPANY
From wildalaskancompany.com
OVEN BAKED SALMON WITH LEMON CREAM SAUCE
From natashaskitchen.com
PAN ROASTED SALMON WITH BARBECUE BEURRE BLANC - STAY HEALTHY …
From stayhealthyfitness.com
PAN SEARED SALMON WITH LEMON BUTTER - COOKED BY JULIE
From cookedbyjulie.com
HOW TO COOK SALMON - ROASTED SALMON WITH LEMON LAVENDER …
From murphysportfishing.com
WINE WITH SOCKEYE SALMON - THERESCIPES.INFO
From therecipes.info
EASY BAKED SALMON WITH LEMON BEURRE BLANC SAUCE
From healthstartsinthekitchen.com
SIMPLE PAN-ROASTED SALMON | THE SPLENDID TABLE
From splendidtable.org
SALMON AND LEMON HERB BEURRE BLANC RECIPE - HOME CHEF
From homechef.com
PAN-ROASTED SALMON WITH BARBECUE BEURRE BLANC
From bigoven.com
WHOLE ROASTED SOCKEYE SALMON RECIPE - NANUK
From nanuksalmon.com
SOCKEYE SALMON WITH PEA PANCAKES AND BEURRE BLANC - LUXE …
From luxegourmets.com
MEYER LEMON BEURRE BLANC OVER SALMON - KARISTA BENNETT
From karistabennett.com
SOCKEYE SALMON WITH A LEMON AND CAPER SAUCE RECIPE
From spaulyseasonalservings.com
PAN SEARED SALMON WITH RASPBERRY BEURRE BLANC — BC SALMON
From bcsalmon.ca
BEURRE BLANC SAUCE FOR SALMON - THERESCIPES.INFO - THERECIPES
From therecipes.info
ROASTED SALMON WITH PRESERVED LEMON — MIDDLE EASTERN PANTRY …
From nyshuk.com
NUGGET MARKETS PAN-ROASTED SALMON WITH SPINACH & LEMON RECIPE
From nuggetmarket.com
PAN ROASTED SALMON | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love