Salmon With Anchovy Garlic Bitter Recipes
SALMON WITH CAPER-ANCHOVY BUTTER
Easy...unbelievable...mouth watering...incredible taste...need I say more! The butter makes a large amount, so I would consider cutting the recipe in half. The butter should be soft or melted before placing it on the fish, because if left cold, it really cools the fish down quite fast
Provided by Abby Girl
Categories Low Protein
Time 28m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Caper Anchovy Butter: Blend the first 7 ingredients in a food processor. Add butter and process until well blended. Season to taste with salt.
- Lay sheet of plastic wrap on work surface and transfer butter mixture to plastic wrap. Let it chill for 15 minutes until it hardens somewhat, then roll to form 9-inch-long log.
- Freeze until firm, about 1 hour. (the butter can be made a week ahead of time).
- 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.
- Cut caper-anchovy butter into 1/2-inch-thick slices and top the salmon -- or melt the butter slightly and pour over the salmon.
Nutrition Facts : Calories 144.8, Fat 15.6, SaturatedFat 9.8, Cholesterol 42.4, Sodium 268.1, Carbohydrate 1.2, Fiber 0.2, Sugar 0.1, Protein 1
SALMON WITH ANCHOVY-GARLIC BUTTER
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
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
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MELISSA CLARK'S SALMON WITH ANCHOVY-GARLIC BUTTER
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- 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.
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