Steps to Make Types Of Sauvignon Blanc

Sockeye Salmon With Preserved Lemon Beurre Blanc

Davis department of plant pathology imported cuttings from a viticultural station in bordeaux in the early 1960s.

Recipe Summary 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.

Ingredients | Types Of Sauvignon Blanc

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

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.

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.

Info | Types Of Sauvignon Blanc

prep: 30 mins cook: 8 mins total: 38 mins Servings: 40 Yield: 40 servings

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