Salmon w/ Caper Anchovy Butter

I forgot all about making compound butters.

They are great to have on hand in the fridge of freezer.
Put a pat on a grilled steak, a piece of fish or baked potato.

In this case, I could put this over linguine, it's that good! However, I am going to show you how to make it for a piece of seared or baked salmon.

Place a stick of butter in a bowl and bring it to room temperature.

Add in:
1 tbsp drained capers
1 tbsp fresh lemon juice
1 tsp of lemon zest
1 tbsp fresh parsley, chopped
2 anchovy filets, minced
1 small garlic clove, grated on a citrus zester
black pepper

When the butter is soft, mix everything into the butter.

Dump out onto a piece of plastic wrap.
Roll back and forth to form a log and wrap tightly on the sides.

Refrigerate up to a week, or freeze forever. Bring butter back to room temperature before slicing and serving.

Season a nice piece of wild salmon (1/2 lb. portion per person) with kosher salt & pepper.

I like to sear my fish, skin side down for only a few minutes in a skillet with some olive oil, then flip over and cook another minute or two.

Plate fish and slice the butter into discs. Place a pat on top of your salmon, and potatoes and broccoli!
This stuff is addictive!

Great idea to make ahead.
I love it.


Natalia said…
Salmon is the only fish my picky "I don't eat fish" daughter will eat, so I'm always looking for new and yummy recipes for salmon. I love your idea of making compound butter and your comment "refrigerate up to a week, or freeze forever" is a great one!

I've only been buying Norwegian salmon lately, and love the taste. Recently, someone asked me why I don't buy farmed salmon. I don't want to open up a can of worms here but what do you think of farmed fish, safe or not?
Bebe said…
I am one of those heretics who eats farmed salmon because we like it. We like wild, too, but it is not always that easy to find and it is substantially more expensive. We started eating farmed salmon after DH became addicted to it while in acute rehab at the Stroke Center in our major hospital. If they serve it in a hospital, I’d say it has to be OK. And we’re still here! I trust our provider as well.

That butter sounds wonderful. I forget about compound butters, too, though a pat of the right one can liven up a lot of things - fish, steak…

This recipe sounds quite good. So does your open faced put-together for the next day. I always have a piece left over…