This quick and wonderfully tasty recipe comes from Melissa Clark of The New York Times.
As she writes, "Minced anchovies and garlic add a complex salinity to seared salmon, enriching and deepening its flavor.” "Used to cook the salmon, the butter browns and the anchovies and garlic caramelize, turning sweet.”
"It's a quickly made, weeknight-friendly dish that's far more nuanced than the usual seared salmon — but no harder to prepare.”
Salmon with Anchovy-Garlic Butter
By Melissa Clark of The New York Times. Photo credit: The New York Times.
Time: 25 minutes Makes 4 servings
3 tablespoons unsalted butter, softened
1 fat garlic clove, minced (or 2 small ones)
½ teaspoon coarse kosher salt
Freshly ground black pepper
2 tablespoons drained capers, patted dry
Fresh chopped parsley, for serving
- 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.
Nutritional analysis per serving (4 servings):
501 calories; 35 grams fat; 11 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 8 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 42 grams protein; 135 milligrams cholesterol; 656 milligrams sodium