“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 \u2014 or just to add a little flair to a weeknight dinner.”<\/p>\n
Caper anchovy garlic butter:<\/strong><\/p>\n Salmon:<\/strong><\/p>\n Blend first 7 ingredients<\/strong> in food processor.<\/p>\n Add butter<\/strong> and process until well blended. Season to taste with salt.<\/strong><\/p>\n Lay sheet of plastic wrap on work surface. Transfer butter<\/strong> mixture to plastic wrap and roll to form 9-inch-long log. Freeze until firm, for about 1 hour. (Caper-anchovy butter<\/strong> can be prepared 1 week ahead. Keep frozen. Let butter<\/strong> soften slightly before using.)<\/p>\n Broil salmon:<\/strong><\/p>\n Position oven rack about 6 inches below broiler; preheat broiler.<\/p>\n Place salmon fillets<\/strong> on broiler pan and sprinkle with salt<\/strong> and pepper.<\/strong> Broil salmon<\/strong> until just cooked through, about 8 minutes. Transfer to plates.<\/p>\n Serve:<\/strong><\/p>\n Cut caper-anchovy butter<\/strong> into \u00bd-inch-thick slices. Top each salmon fillet<\/strong> with 2 slices butter<\/strong> (reserve any remaining butter<\/strong> for another use).<\/p>\n Serve salmon fillets<\/strong> hot.<\/p>\n","protected":false},"excerpt":{"rendered":" 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 \u2014 or just to add a little flair to a weeknight dinner.” Caper anchovy garlic butter: 2garlic cloves 2anchovy fillets 1TBS drained capers \u00bdTBS fresh lemon juice \u00bdTBS Cognac \u00bdTBS chopped fresh parsley \u00bctsp ground black pepper \u00bccup (\u00bd…<\/p>\n\n
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\nPrepare butter:<\/strong><\/p>\n