Salmon With Anchovy Garlic Bitter Recipes

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SALMON WITH ANCHOVY-GARLIC BUTTER



Salmon With Anchovy-Garlic Butter image

Minced anchovies and garlic add a complex salinity to seared salmon, enriching and deepening its flavor. To get the most out of them, the anchovies and garlic are mashed into softened butter, which is used in two ways: as a cooking medium and as a sauce. Used to cook the salmon, the butter browns and the anchovies and garlic caramelize, turning sweet. When stirred into the pan sauce, the raw garlic and anchovies give an intense bite that's mitigated by the creaminess of the butter. It's a quickly made, weeknight-friendly dish that's far more nuanced than the usual seared salmon - but no harder to prepare.

Provided by Melissa Clark

Categories     dinner, easy, lunch, quick, weeknight, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons unsalted butter, softened
4 anchovy fillets, minced
1 fat garlic clove, minced (or 2 small ones)
1/2 teaspoon coarse kosher salt
Freshly ground black pepper
4 (6- to 8-ounce) skin-on salmon fillets
2 tablespoons drained capers, patted dry
1/2 lemon
Fresh chopped parsley, for serving

Steps:

  • 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 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.

Nutrition Facts : @context http, Calories 503, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 36 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 12 grams, Sodium 526 milligrams, Sugar 0 grams, TransFat 0 grams

SALMON WITH CAPER-ANCHOVY BUTTER



Salmon with Caper-Anchovy Butter image

Butter flavored with garlic, anchovies, capers, lemon, and parsley makes quickly broiled salmon fillets extra enticing.

Categories     Fish     Broil     Low Carb     Dinner     Salmon     Spring     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 Servings

Number Of Ingredients 9

4 garlic cloves
3 anchovy fillets
2 tablespoons drained capers
1 tablespoon fresh lemon juice
1 tablespoon Cognac
1 tablespoon chopped fresh parsley
1/2 teaspoon ground black pepper
1/2 cup (1 stick) butter, room temperature
6 6-ounce salmon fillets

Steps:

  • 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, about 1 hour. (Caper-anchovy butter can be prepared 1 week ahead. Keep frozen. Let butter soften slightly before using.) 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. Cut caper-anchovy butter into 1/2-inch-thick slices. Top each salmon fillet with 2 slices butter (reserve any remaining butter for another use). Serve salmon fillets hot.

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