Sockeye Salmon With Preserved Lemon Beurre Blanc

• Preserved Lemon Vinaigrette:
• 3/4 cup olive oil
• 1/2 cup minced chives
• 1/4 cup diced preserved lemon
• 1/4 cup Champagne vinegar
• 10 pounds sockeye salmon fillets
• 1 pinch salt and ground black pepper to taste
• Preserved Lemon Beurre Blanc:
• 1/2 (750 milliliter) bottle white wine
• 3/4 cup sliced shallots
• 1 pound butter
• 1/2 cup minced chives
• 1/4 cup diced preserved lemon
• 1 cup chopped parsley, or to taste

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

olive oil, chives, lemon, vinegar, sockeye salmon, salt, beurre, white wine, shallots, butter, chives, lemon, parsley

Taken from www.allrecipes.com/recipe/261709/sockeye-salmon-with-preserved-lemon-beurre-blanc/ (may not work)