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Salmon with Caper-Anchovy Butter

Salmon with Caper-Anchovy Butter

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Yield: 2 Servings

Adapted from: Epicurious

“I’m addicted to the salmon with caper butter served at Marcello’s Ristorante in Suffern, New York,” says Anne Bergamo of Harriman, New York. “I’d love to be able to make the dish for a party — or just to add a little flair to a weeknight dinner.”

Caper anchovy garlic butter:

  • 2garlic cloves
  • 2anchovy fillets
  • 1TBS drained capers
  • ½TBS fresh lemon juice
  • ½TBS Cognac
  • ½TBS chopped fresh parsley
  • ¼tsp ground black pepper
  • ¼cup (½ stick) butter, room temperature

Salmon:

  • 26 to 8-oz salmon fillets


Prepare butter:

Blend first 7 ingredients in food processor.

Add butter and process until well blended. Season to taste with salt.

Lay sheet of plastic wrap on work surface. Transfer butter mixture to plastic wrap and roll to form 9-inch-long log. Freeze until firm, for about 1 hour. (Caper-anchovy butter can be prepared 1 week ahead. Keep frozen. Let butter soften slightly before using.)

Broil salmon:

Position oven rack about 6 inches below broiler; preheat broiler.

Place salmon fillets on broiler pan and sprinkle with salt and pepper. Broil salmon until just cooked through, about 8 minutes. Transfer to plates.

Serve:

Cut caper-anchovy butter into ½-inch-thick slices. Top each salmon fillet with 2 slices butter (reserve any remaining butter for another use).

Serve salmon fillets hot.

Salmon With Anchovy-Garlic Butter

Salmon With Anchovy-Garlic Butter

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Yield: 2 Servings
Adapted from NY Times

July 2016: Anchovies? No, never! This recipe convinced me that anchovies add a nice umami complexity to not just this dish, but many others. I have expanded the directions here because the original ones burn the heck out of the garlic. The extra anchovies keep just about forever if embedded in oil in the refrigerator.

  • 3TBS plus 2 TBS unsalted butter, softened
  • 4anchovy fillets, minced
  • 1fat garlic clove, minced (or 2 small ones)
  • ½tsp coarse kosher salt
  • freshly ground black pepper
  • 2(6-8 oz) skin-on salmon fillets
  • 2TBS drained capers, patted dry
  • ½lemon
  • Fresh chopped parsley, for serving

Preheat oven to 400°F.

In a small bowl, mash together the 3 tablespoons of butter, anchovies, garlic, salt and pepper.

In a large ovenproof skillet, melt the two tablespoons of butter over medium heat. Add the salmon, skin side down. Cook for 3 minutes over medium heat to brown the skin, spooning some pan drippings over the top of the fish as it cooks. Add half the anchovy butter mixture and the capers to the pan and transfer to the oven. Roast until fish is just cooked through, 7 to 10 minutes, depending on your version of cooked through.

Remove pan from oven and add remaining anchovy butter to pan to melt. Place salmon on plates and spoon buttery pan sauce over the top. Squeeze the lemon half over the salmon and garnish with chopped parsley.

Serve with Israeli Couscous and steamed asparagus.