Salmon With Caper-Anchovy Butter |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 6 |
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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 Ingredients:
salmon fillet |
4 garlic cloves |
3 anchovy fillets |
2 tablespoons capers, drained and rinsed |
1 tablespoon lemon juice |
1 tablespoon cognac |
1 tablespoon parsley, chopped |
1/2 teaspoon ground black pepper |
1/2 cup butter, room temperature |
Directions:
1. Caper Anchovy Butter: Blend the first 7 ingredients in a food processor. Add butter and process until well blended. Season to taste with salt.
2. 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.
3. Freeze until firm, about 1 hour. (the butter can be made a week ahead of time).
4. 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.
5. Cut caper-anchovy butter into 1/2-inch-thick slices and top the salmon - or melt the butter slightly and pour over the salmon.
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