Mark submitted on April 22, 2015
Salmon With Anchovy-Garlic Butter
Total time: 25 minutes
Yields: 4 servings
Author: New York Times
Source: https://flipboard.com/@today/put-melissa-clark-s-anchovy-garlic-butter-on-everything-starting-with-salmon/a-V1hzTPA2RAWXEQqMkvLJIA%3Aa%3A101893315-08e55911d1%2Ftoday.com
Ingredients
- 3 tablespoons unsalted butter
- 4 anchovy fillets, minced
- 1 garlic clove, minced
- 0.5 teaspoon kosher salt
- black pepper, freshly ground
- 4 salmon fillets, skin-on
- 2 tablespoons capers, drained
- 0.5 lemon, halved
- parsley, fresh, chopped
Instructions
Heat oven to 400 degrees. In a small bowl, mash together butter, anchovies, garlic, salt and pepper.
In a large ovenproof skillet, melt about half the anchovy butter. Add fish, skin side down. Cook for 3 minutes over high heat to brown the skin, spooning some of the pan drippings over the top of the fish as it cooks. Add capers to bottom of pan and transfer to oven. Roast until fish is just cooked through, 8 to 10 minutes.
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.
Heat oven to 400 degrees. In a small bowl, mash together butter, anchovies, garlic, salt and pepper.
In a large ovenproof skillet, melt about half the anchovy butter. Add fish, skin side down. Cook for 3 minutes over high heat to brown the skin, spooning some of the pan drippings over the top of the fish as it cooks. Add capers to bottom of pan and transfer to oven. Roast until fish is just cooked through, 8 to 10 minutes.
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.
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