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Ingredients

• ✓ sockeye salmon fillet
• olive oil
• chive
• preserved lemon
• champagne vinegar
• salt
• black pepper
• white wine
• shallot
• butter
• chive
• preserved lemon
• parsley

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line rimmed baking sheets with parchment paper.
2. 2 Whisk olive oil, 1/2 cup chives, 1/4 cup preserved lemon, and Champagne vinegar together in a bowl.
3. 3 Lay salmon fillets on the prepared baking sheets. Pour vinaigrette over the top. Season with salt and pepper.
4. 4 Bake in the preheated oven until flesh flakes easily with a fork, 8 to 14 minutes depending on the thickness of the fillets.
5. 5 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.
6. 6 Stir 1/2 cup chives and 1/4 cup preserved lemon into the beurre blanc. Season with salt and pepper.
7. 7 Transfer salmon fillets to a large platter. Pour beurre blanc on top. Garnish with parsley.

By MarxFoods