Sockeye Salmon With Preserved Lemon Beurre Blanc Food

LEMON HERB BAKED SOCKEYE SALMON RECIPE

Steps:

• Preheat oven to 400 degrees F. Lightly brush small rimmed baking pan with olive oil. Place salmon, skin side down, in center of pan.
• In small bowl, stir together 1 tablespoon olive oil, lemon juice, lemon zest, rosemary and thyme. Evenly spoon over salmon. Sprinkle salmon with salt and pepper.
• Transfer to oven and bake 8 minutes.
• Set broiler to HIGH and broil salmon 3 to 5 minutes or until golden brown and internal temperature reaches 145 degrees F. Serve immediately.

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.

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.

MEYER LEMON BEURRE BLANC OVER SALMON

Steps:

• In a nonreactive saute pan over medium low heat, add the lemon juice and shallots Simmer until half the liquid has been reduced; it will feel almost dry or what is referred to as "au sec".
• Take the pan off the heat and whisk in several pieces of diced butter (about a 1/4 of the butter). When it's nicely incorporated whisk in a few more pieces butter (another 1/4 of the butter). The sauce should begin to feel smooth.
• Place the pan back over medium low heat and whisk in the remaining butter until the sauce is smooth.
• Take the sauce off the heat and gently stir in the lemon zest and season to taste with salt.
• Strain the sauce into a container and ladle over pan seared, roasted or grilled salmon.
• Garnish with chopped fresh chive or little tender sprigs of fresh thyme.

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

OVEN BAKED SALMON WITH LEMON CREAM SAUCE

Steps:

• Line baking sheet with foil or parchment. Arrange salmon skin-side-down, season with salt and pepper and drizzle the tops with oil. Bake uncovered at 425 for 10-15 min (depending on thickness of salmon) or until salmon is cooked through. My thick wild caught salmon took 14 min.
• In a small sauce pan, combine 1/4 cup finely diced onion, 1/4 cup lemon juice, 1/4 cup wine and simmer over medium heat until reduced to a thick mixture (7-8 min).
• Whisk in 1/2 cup cream and as soon as it comes to a simmer, reduce to low heat and slowly whisk in the 8 Tbsp butter, one tablespoon at a time (whisking constantly). Add 1/4 tsp salt or to taste and remove from heat. Cover with a lid to keep warm until ready to serve.
• Plate salmon and drizzle generously with the lemon sauce, garnish with freshly chopped parsley then serve.

SALMON AND LEMON HERB BEURRE BLANC WITH ROASTED GREEN BEANS AND PARMESAN RED POTATOES

Steps:

• Before You Cook Turn oven on to 425 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using wild-caught salmon fillets, follow same instructions as salmon in Steps 1 and 3, cooking skin-side up first until salmon reaches minimum internal temperature, 3-5 minutes per side. If using chicken breasts, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side. 1 Prepare the Ingredients Quarter potatoes.Trim ends off green beans.Stem and coarsely chop parsley.Halve lemon lengthwise. Cut one half into wedges and juice the other half.Pat salmon dry, and season flesh side with a pinch of salt and pepper. 2 Roast the Potatoes and Green Beans Place potatoes on one half of prepared baking sheet and toss with 1 tsp. olive oil, Parmesan, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer on one side.Place green beans on empty half and toss with 1 tsp. olive oil, garlic salt, and a pinch of pepper. Spread into a single layer on their side.Roast in hot oven until vegetables are tender, 19-21 minutes, flipping once halfway through.While vegetables roast, cook salmon. 3 Cook the Salmon Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Remove salmon to a plate and tent with foil. Wipe pan clean and reserve. 4 Make the Sauce Return pan used to cook salmon to medium-low heat. Add cheese spread and 3 Tbsp. water to hot pan and stir constantly until melted, 30-60 seconds.Remove from burner. Stir in mayonnaise, butter, 1 tsp. water, 1/2 tsp. lemon juice, and a pinch of salt until butter is melted and combined. 5 Finish the Dish Plate dish as pictured on front of card, topping salmon with sauce. Garnish meal with parsley and squeeze lemon wedges over to taste. Bon appétit!

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.