Salmon with Anchovy-Garlic Butter Recipe by Monte

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Ingredients

soften the butter an hour or so before you start to cook. That way the blending of the butter,
anchovies and garlic yields a cohesive mixture that easy to work with. Half the
butter is used to ‘fry’ the fish in
and the other half makes a quick pan sauce to spoon over the salmon once it
emerges from the oven. The other flavor
element that sets this dish apart is the addition of two tablespoons of
capers. These become crunchy as they
cook so you have this salty crisp element, a perfect counterpoint to the the
fish itself. All in all this is a very simple
recipe, a perfect weeknight meal and a great way to put fish into your
diet. Here is the recipe:
Recipe for Melissa Clark’s Salmon with Anchovy-Garlic Butter
Serves 4 (but if serving two, stick
to the recipe for making the butter and do not halve it.) Takes 25 minutes.
3 tablespoons unsalted butter, softened
4 anchovy fillets, minced
1 fat garlic clove, minced (or 2 small ones)
½ teaspoon coarse kosher salt
Freshly
ground black pepper
4 (6- to 8-ounce) skin-on salmon fillets
2 tablespoons drained capers, patted dry

View Full Recipe at CHEWING THE FAT