Salmon with Anchovy Butter

Melissa Clark

http://cooking.nytimes.com/recipes/1017329-salmon-with-anchovy-garlic-butter  includes a video

INGREDIENTS- serves 4 : ABout 500 cals/serving, takes 20 mins

This recipe is salty enough for Carol Carter Wall.

3 tablespoons unsaltd butter, softened :

                          USE THE BEST BUTTER

4 anchovy fillets, minced or can use paste

1 fat garlic clove, minced (or 2 small ones) -I use 2

• ½ teaspoon kosher salTFreshly ground black pepper 

I USE GOOD LEMON-PEPPER/SALT LIKE TRADER JOE'S

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• 4 (6- to 8-ounce) skin-on salmon fillets NOT the Farmed STUFF!

• 2 tablespoons drained capers, patted dry

• ½ lemon

I MAKE EXTRA ANCHOVY BUTTER, it's great for cooking scrambled eggs. The key to this recipe is to use 1/2 the anchovy butter to cook the salmon, then stir second half into pan to make a sauce at end. You get the mellow garlic (cooked) and sharper raw garlic taste.

PREPARATION

1. Heat oven to 400 degrees. In a small bowl, mash together butter, anchovies, garlic, salt and pepper.

1. In a large ovenproof skillet, melt about half the anchovy butter. Add fish, skin side down. Sear the salmon- 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.

1. 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.

1. I like to braise fennel in the same pan in oven, after the salmon is seared, it provides flavor as it steams if you cover the pan. Lemon zest added with lemon juice is good.
2. sorry about all caps, some strange cut & paste function. I wasn't really yelling at youse.

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