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.
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
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.
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?
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…